Spicy Beer Shrimp and Noodles

Cooking with alcohol is nothing new, but I think beer is often overlooked unless its paired with sausages. Well move over sausages and make way for one of my favorite ways to eat shrimp!

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RECIPE

• 2 tbs olive oil

• 6 cloves of garlic, chopped

• 2 tbs of finely diced cilantro stems

• 4 tbs gochujang paste

• 4 tbs sriracha sauce

• 4 tbs butter

• 1/4 c parmesan, grated

• 1/2 c beer (even unflavored cider works well)

• 1/4 c full fat coconut milk

• 1/2 c frozen peas

• 1 bunch green onions, cut into 2" peices include greens and whites

• 1/2 lb wide rice noodles (I like the partially dried version usually in the refrigerated aisle of your local Asian market)

• 1tbs salt

• 1 tsp baking powder

• 1 lb large frozen shrimp, tail on

1. Prepare a large bowl of warm, almost hot, water and add salt, baking powder, and frozen shrimp to it, if you are using fresh shrimp then keep the water cool. This is similar to velveting meat and will tenderize the shrimp and make it more bouncy rather than chewy. Trust me, its worth it and will quicken the thawing of your shrimp.

2. Add rice noodles to a bowl of cool water and let soak.

3. Finally, to make the sauce add olive oil to a pan over medium heat, once hot add garlic and cilantro and sauté until fragrant, 30 seconds.

4. Add gochujang and sriracha until the sauce starts sticking to the pan and deglaze with beer.

5. Cook beer down until its reduced by half then add butter, parmesan, coconut milk, green onions, and peas; stir well.

6. Continue cooking until peas have just thawed and green onions have wilted.

7. Add drained shrimp first then the drained noodles on top then cover with lid.

8. The noodles are ready when they are fully softened, but still chewy.

9. Eat up!