Recipe: Beer-Battered Shrimp Po' Boys

Feel like taking your taste buds on a flavour-filled adventure to the Deep South? Let Old Yale take you there with these Beer-Battered Shrimp Po’ Boys featuring our Knotty Blonde Ale. It’s as simple as battering up some shrimp, giving them a few minutes in hot oil, and then slapping them on bread with a few other key ingredients*. Quick, delicious, and full of flavour (and a bit of heat), it’s hard to go wrong with these bad boys.

* If you have chipotle powder lying around, we highly recommend making your own three-ingredient aioli. If not, there are many store-bought options available for this very necessary component.

Ingredients:

For the beer-battered shrimp:

  • 20-32 pre-cooked Pacific White Shrimp (or similar)

  • 1/2 cup all-purpose flour

  • 1/2 cup whole-grain corn flour

  • 1/4 tsp. salt

  • 1 cup Old Yale Brewing Knotty Blonde Ale

  • 1 - 1 1/2 cups frying oil (such as canola)

For the aioli (optional):

  • 1/2 cup mayonnaise

  • 1 tsp. chipotle powder

  • 1 tsp. lemon juice

For the sandwich:

  • 1 large baguette (or 2-4 hoagie-style buns, depending on size)

  • mayonnaise

  • chipotle aioli (if not making your own)

  • 1-2 tomatoes, sliced

  • 4 leaves of Romaine lettuce, roughly torn

Instructions:

Step 1 (optional):
Mix together all the aioli ingredients in a small bowl and set aside.

Step 2:
Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside

Step 3:
Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.

Step 4:
Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.

Step 5:
Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp. Enjoy!

Serves 4

Recipe by James Seaton, Old Yale Brewing Brand Ambassador

View this and other recipes - at his blog, From James to Jamie.