For special occasions, it’s always a plus to have a reliable recipe or two that will knock-their-socks-off! Serve this creamy delight in a wide, low soup bowl, with silver charger underneath. Garnish with a sprig of parsley and a dash of paprika.
The Beer Fox says, “A touch of maerzen elevates this seductive, creamy blend to intoxicating levels for the shrimp lover in you. An award-winner!
Selected Brew: Maerzen from Gordon Biersch Brewing Co., Washington, DC USA
Type: Marzen Lager – Amber in color – Even balance between barley and hops; malty, creamy and very smooth.
3-1/2 C. water
1-1/2 C. Gordon Biersch Maerzen
2 shallots, minced
2 teaspoons fresh thyme
2 bay leaves
1 clove roasted garlic
2 tablespoons Old Bay seasoning
1 teaspoon whole peppercorns
½ teaspoon lemon juice
3 lbs. shrimp, uncooked, peeled and de-veined
7 C. half and half
6 tablespoons butter
1 onion, chopped
½ teaspoon cayenne
1 teaspoon paprika
2 C. heavy cream
4 cloves roasted garlic
salt & pepper (to taste)
fresh chopped parsley (for garnish)
In large stock pot or Dutch oven, combine water, Gordon Biersch Maerzen, shallots, thyme, bay leaves, roasted garlic, Old Bay seasoning, peppercorns and lemon juice. Bring to boil, reduce heat, and simmer 40 minutes.
Return to boil and add shrimp. Cook until just pink, 4-8 minutes. Strain out shrimp and spices. Continue to cook stock for 35-40 minutes to reduce stock to about 3 cups. Skim foam from top.
In large skillet, heat butter over medium heat. Sauté onions until transparent. Add cayenne and paprika to blend flavors.
In food processor, blend onion mixture, shrimp, roasted garlic and 1 cup half-and-half until smooth.
Combine 6 C. half-and-half with stock. Heat to a simmer. Add puréed shrimp blend and heavy cream. Add salt and pepper to taste. Simmer for 8-10 minutes, until heated throughout.
NOTE: Heat through, but do not boil after heavy cream has been added.
Health Benefit: Rich in vitamin A, vitamin B6 and B12, vitamin D, biotin, niacin, potassium, zinc, folic acid, calcium, magnesium, iron