Prep Time: 20 min.
Cook Time: 40 min.
Skill Level: Easy
Serves: 8-10 Servings
1 1.5L white wine (sweet Riesling or Sauvignon Blanc)
4 Dogfish Head 60-minute IPA
4 sticks unsalted butter
4 limes, halved
4 large onions, sliced
4 jalapenos, deseeded and sliced
8 garlic cloves
8 Obis One black garlic cloves
8 thyme sprigs
1/2 c. Obis One New Bay “33”
4 lbs white creamer potatoes
10 ears fresh corn, shucked and broken in half
4 lbs. shelled large shrimp, tail on
Bring half of the bottle of wine, 2 sticks of butter and 2 PBR’s to a boil in a 10- to 12-quart pot. Squeeze juice from the limes into wine/beer mixture, and add the halves. Add onions, jalapeno, garlic, black garlic, thyme and New Bay to the pot’s basket.
Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more. Add remaining wine, beer and butter and bring to a boil.
Reduce to a simmer and stir in shrimp. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a measuring cup and save; pull basket up giving a quick shake to remove excess liquid.
Dump shrimp and vegetables to a large platter or newspaper-lined table and divide reserved broth among small bowls for dipping. Serve with butter and lemon wedges, if desired.
Original Recipe Credit:
Obis One LLC Invention Kitchen