Author and beer expert John Holl has visited more than 900 breweries around the world.
He shared his recipe for blackened shrimp corn chowder in the Good Day Cafe.
Blackened Shrimp & Corn Chowder
Excerpted from The American Craft Beer Cookbook (c) John Holl. Photography (c) Lara Ferroni. Used with permission of Storey Publishing.
This hearty chowder is able to restore even the most waterlogged sailor. Fresh shrimp from the sea gives this an extra salty kick. Pair with an amber ale, like Gritty's Red Claw to fortify you against the elements and for what's next. Serve with oyster crackers, tortilla chips, cornbread or a bread of your choice.
2 teaspoons olive oil
2 celery stalks, chopped small
1 medium Spanish onion, chopped small
2 medium banana peppers, finely chopped
4 ounces red or amber ale
Salt and freshly ground black pepper to taste
1 pound fresh shrimp, deveined and shelled (Maine harvested preferable)
2 teaspoons smoked paprika
2 teaspoons chili powder
1 ½ cups fresh corn (OK to substitute frozen)
4 cups of seasoned fish stock (OK to substitute vegetable stock)
1 large sweet potato, baked and mashed
Fresh dill, chopped fine, to taste
1. Heat 1 ounce of oil in a stockpot over medium heat and add celery, onion & banana peppers and cook until onions are clear (5 to 7 minutes). Add ale, salt, and pepper and reduce heat to medium low, stirring until beer's foam subsides and liquid reduces (about 5 minutes).
2. Meanwhile, rinse shrimp under cold water to and pat dry with a paper towel and toss in a bowl with paprika and chili powder, coating thoroughly. Heat the remaining 1 ounce of oil in a cast iron pan. Cook shrimp for 2 minutes, stirring once, but ensuring a good sear.
3. Immediately transfer shrimp to stockpot with corn, and fish stock. Bring to a light boil over medium high heat and add mashed sweet potatoes. Reduce heat to low, and cook for 20 minutes, stirring occasionally. Top with fresh dill before serving.
Yields: 8 to 10 servings
Suggested Beer Pairings - Amber Ale, Irish Red, Rye Ale or Lager