PINTS & PLATES: Church Saltwater Joys Butter Poached Shrimp Rolls

Church Saltwater Joys Butter Poached Shrimp Rolls

Serving 4 | Prep time 10 mins | Total time 20

Ingredients:

• 6 colossal shrimp
• 1 cup butter
• 1 diced shallot
• 2 diced garlic cloves
• 1 cup Church Brewing Saltwater Joys Gose
• 1 tbsp kewpie mayonnaise
• 1 tsp Maggi seasoning
• 1 tsp sesame oil
• Salt and pepper to taste
• 4 hotdog buns
• 1 cup microgreens or 1 tbsp sliced chives
• 1 lemon

Pairing Suggestion – Church Brewing Eight Bells Belgo Pale Ale

Instructions:

• Melt 1 cup butter in a large pan
• Add 1 diced shallot, 2 diced garlic cloves, and 1 cup Church Brewing Saltwater Joys Gose
• Add 6 colossal shrimp to melted butter and poach on low for 4 minutes, turning halfway until shrimp are pink and cooked through
• Remove shrimp from pan and roughly chop
• In a bowl, add 1 tbsp kewpie mayonnaise, 1 tsp Maggi seasoning, 1 tsp sesame oil, chopped shrimp, and mix
• In a separate pan, heat 2 tbsp of poaching liquid to hot heat. Add 4 hotdog buns and toast each side until browned
• Remove from pan, add shrimp mixture to each hotdog bun, and top with microgreens or chives and a squeeze of lemon juice
• Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett