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Coriander-crusted shrimp with stuffed pickled peppers and grilled scallion aioli

Paired with Allagash White

555
555 Congress Street
Portland, ME 04101
www.Fivefifty-five.com
207-761-0555
Chef Stephen Corry

Ingredients:

  • 1 pound peeled and cleaned shrimp

for the dredge:

  • ½ cup flour
  • ½ cup rice flour
  • 2 tbs fresh ground coriander
  • 1tbs salt
  • ¼ tbs chilli flakes

for the stuffed pepper:

  • 16 oz fontina cheese
  • 12 picked cherry peppers

for the beer batter:

  • 1 ½ -2 cups of Allagash White
  • 1 ½ cups flour
  • ½ cup corn starch
  • 2 eggs
  • 1 pinch paprika
  • 1 pinch salt
  • ¼ tbs chilli flakes

For the grilled scallion aioli:

  • 1 bunch of scallions
  • 2 egg yolks
  • ¼ tbs Dijon mustard
  • 2 tbs lemon juice
  • 1 tsp roasted garlic
  • 1 cup oil
  • salt to taste

Procedure:

For the dredge and shrimp:

  • Mix all ingredients for the dredge
  • Heat 4 oz oil just to smoke
  • Dredge shrimp and pan fry
  • ¼ of the shrimp at time
  • fry each side until golden brown
  • drain on a paper towel and season

For the stuffed peppers:

  • Cut the cheese into 12 pieces and stuff into peppers
  • Batter and fry in 350 degree oil until golden

For the grilled scallion aoili:

  • Grill the scallions until lightly charred and chop very fine
  • In a mixing bowl combine the egg yolks, mustard, lemon juice, garlic salt.
  • While whisking, slowly drizzle in the oil make sure you are adding slowly.
  • Fold in scallions and season to taste

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Allagash Brewing Company