The Art of Beer Cooking: Gruyere-Stuffed Grilled Shrimp

Who doesn’t love anything wrapped in bacon? I know many vegetarians that will put their feelings aside and make an exception for the salty, crispy meat. This appetizer is a great end-to-summer dish combining shrimp, cheese, bacon and a savory ale dipping sauce. What a mouth-watering combination.

The recipe calles for a saison-stlye ale which comes from the French word for season. Saison ale was originally brewed in the french-speaking regions of Belgium for the hard working farmers during the harvest season – hence the name. If you can’t find a saison ale, any summer style ale will work seamlessly in this dish.


Ingredients
  • 6 ounces saison-style ale
  • 1 tablespoon butter
  • 2 tablespoons hot water
  • 2 teaspoons mayonnaise
  • 1/2 cup Dijon mustard
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 18 slices pancetta or bacon
  • 18 tail-on jumbo shrimp, peeled and deveined
  • 1 cup grated Gruyere or Swiss cheese

Pour ale into a saucepan and let carbonation settle. Add butter, water, mayonnaise and mustard to ale and bring to a simmer. Cook for about 30 minutes until reduced to a creamy consistency. Stir in lemon juice and season with salt and pepper. Remove from heat.

Preheat oven to 400 degrees. In a large skillet over medium heat, cook pancetta or bacon until half-cooked but still pliable. Remove from pan and cool.

Slice each shrimp lengthwise about 2/3 of the way through, creating a pocket. Fill pockets with cheese and pinch shrimp closed. Wrap each with 1 strip of pancetta in a spiral. Secure with toothpick.

Arrange shrimp on baking sheet. Bake until golden, turning once, about 3 minutes on each side. Serve shrimp with Saison Dipping sauce and enjoy!

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