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I’ve been wanting to feature guest posts for awhile, but have yet to find the courage to ask anyone as I still consider myself new to the blogging scene. Lucky enough, Alissa from Cooking with Surly reached out to me for a cooking with craft beer recipe exchange. A fellow cooking with craft beer gal, how could I say no? For those of you who haven’t heard of her or the website, she writes recipes featuring beers from Surly Brewing Co. based in Minnesota. Tomorrow night I’ll be writing a recipe for her website, so keep an eye out for that soon!
Summer Mango Shrimp Salad with Red Hook Wit
by Alissa, @surlybeerchef
The inspiration for this recipe came from Food and Wine Magazine, but I had to simplify it for my budget cooking style. It’s great as a dinner or looks pretty as a dish to bring to a party! I choose Red Hook Wit because it’s a delicious summery beer with a hint of ginger, which is great in this recipe. You can also use Surly Cynic, or any other Belgian-style ale.
1 lime, halved
3 cups water
1 small onion, sliced
1 tbs. grated ginger
12 oz bottle of Red Hook Wit, or other Belgian-style ale
2 lbs. small shrimp, cooked
1 mango, peeled and diced
1/4 cup rice vinegar
2 tbs. lime juice
1 tbs. chopped cilantro
1 jalapeno, diced
2 Hass avocados, sliced
salt & pepper to taste
Squeeze the lime halves into a large saucepan; add them to the pan.
Add the water, onion, ginger, and beer; bring to a boil.
Cover and simmer for 8-10 minutes.
Add the shrimp and cook for 3 minutes, until just warm.
Drain the liquid and refrigerate the shrimp and onion until chilled.
In a blender, combine 1/3 cup of the diced mango with vinegar and lime juice.
With the blender on, add the oil and blend until very smooth.
Add the cilantro and jalapeno and pulse to combine.
Transfer the dressing to a large bowl.
Add the shrimp, onion, and remaining mango; toss to combine. Season with salt and pepper.
Mound the shrimp salad on top of the avocado slices and garnish with lime wedges.