On Saturday, June 5th, at 4:45PM ET we’re joining our friends at Hop Culture for their Queer Beer Fest!
We hope you’ll attend our virtual cooking class in collaboration with the Queer Food Foundation, a nonprofit with a mission to promote, protect, fund, and create queer food spaces; to celebrate, honor, and be a resource for queer food workers and chefs.
Leading the cooking extravaganza will be Chef Chala. (they/them), a chef, community organizer, and Assistant Editor at Bon Appetit. Pick up the ingredients and beer ahead of time and we hope you’ll tune in on Saturday.
Chala.’s Beer-Poached Shrimp Toast
- 3 large slices of sourdough bread, halved
- 2 tsp olive oil
- 12 oz medium shrimp, peeled
- 12 oz Allagash White Wheat Beer
- 1 lemon, juiced
- 1 tbsp minced garlic
- 2 bay leaves
- 1 tbsp Old Bay seasoning
- 2 tsp salt
- 1 mini cucumber, sliced thinly
- ¼ cup Kewpie mayonnaise
- 1 tbsp butter, room temp
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh dill, chopped
- Fried capers, chives, and lemon slices for serving
On a foil-lined baking sheet, drizzle sourdough with olive oil and toast in the oven on Broil (525º) for 2-3 minutes per side. In a large saucepan, combine the Allagash White with lemon juice, garlic, bay leaves, Old Bay, and salt. Bring to a simmer over medium heat, then add shrimp. Poach the shrimp until just pink, about 3 minutes. Use a slotted spoon to transfer shrimp to a paper towel-lined plate and let cool.
In a medium sized bowl, mix butter with 2 tsp of the remaining beer poaching liquid. Add Kewpie mayonnaise, dill, parsley, and sliced cucumber. Chop the cooled shrimp into bite sized pieces, and add to the bowl. Thoroughly mix everything together, then spoon a generous amount onto each slice of toast. Top with sliced chives, fried capers, and a squeeze of lemon.