This past Thursday, I hosted a Beer Dinner Cooking Class for several members of a beer dinner club. The event was not closed and therefore many other people were able to join in the fun. We had fun, and since many attendees told me that they wished to do that again, I will say that everyone had a good time as well. I hope you will be able to join in the fun next time.
I used the Culinary Hub Kitchen downtown to host the event, and divided the kitchen into 6 stations. The attendees were divided into the various stations. Everyone was responsible for one course of the meal to be shared at the end.
Our “Chefs en Herbes” made the following dishes:
- Bacon and Parmesan Stuffed Mushrooms
- Apricot and Gorgonzola tartlets
- Spicy Shrimps in Wontons Cups
- Caesar Salad on Croutons Tartlets
- Bacon Wrapped Pork Tenderloin with a Beer and Balsamic Reduction
- Maple Roasted Brussels Sprouts
- Boursin Potato Cupcake
- And for the finale, we had The Chocolate Marceau with Sliced Strawberries.
Today i would like to share with you the recipe of “Spicy Shrimps”. The recipe was adapted from The Beeroness.com blog.
Ingredients to make about 60 bite-size appetizers:
- 4 tsp of paprika
- 10 garlic cloves either grated or minced
- 2 tsp of chili powder
- 2 tsp of red chili flake
- 1/4 cup of tomato sauce
- 1/2 cup of beer ( we used a blond, or light one)
- 8 tsp of butter
- 2 tbsp of honey
- 1 tsp of pepper
- pinch of salt
- 2 lbs of raw shrimps, peeled, deveined
- Olive oil.
- a pack of 60 wontons
- Oil in a vaporizator
- Turn the oven to 400.
- Peel, and remove the tails of the shrimps. Place the shrimps into a colander and rinse them over running water.
- With a paper towel, pat the shrimps dry and place them into a bowl. Add 1 tbsp of olive oil, 1/2 tsp of salt, a dash of pepper and stir well to coat the shrimps.
- Place the shrimps onto a large flexipan that you would have placed onto a medium perforated sheet and cook them for 8 minutes at 400.
- Meanwhile, place 2 mini muffin pans onto two medium perforated sheets, and place a wonton in each muffin opening. Push the wontons in carefully so that the bottom will be flat, but be careful not to tear the wonton.
- Spray olive oil over the wontons. Cook the wontons for 6-8 minutes or until they have become a golden brown.
- When they are done, set them aside.
- Prepare the sauce for the shrimps.
- Melt the butter into a medium-sized saucepan.
- When the butter is starting to sizzle add the garlic. Stir and cook for a minute or 2.
- Add the other spices, then the tomato sauce and the beer. Mix well. Bring the mixture to boil, and when it has come to boil, turn it down and continue cooking until it reduces to half.
- While the sauce is cooking, chop the shrimps very small, and add them to the sauce.
- Spoon the spicy shrimps in the wontons cups and eat at once! Yum!!!
Bon Appetit and Happy Cooking!!!