One of my favorite beer and food pairings is a saison or farmhouse ale with Thai food. The spiciness of the dish and the complex phenols of the beer really complement each other and leave your mouth watering for another bite and then another sip… and so on… and so on. With that being said, this time in the Beer Down Here test kitchen we decided to cook some Thai-inspired basil shrimp with Urban South’s Coop’d Up Tart Farmhouse Ale where the acidity and the funk adds an additional layer of complexity to the dish!
Read on for the recipe!
1 lb Louisiana shrimp (peeled and de-headed)
12 oz Urban South Coop’d Up Tart Farmhouse Ale
1 orange bell pepper (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
2 tbsp sesame oil
3 large green onions (chopped)
1 large white onion (thinly sliced)
4 sprigs Thai basil
1 tbsp Fish sauce
1 tbsp Oyster sauce
2 tsp red chili paste
Rice noodles or Jazmine rice
Pour sesame oil in a wok or large sauté pan and heat up
Add 5-6 leaves of thai basil and half of the chili paste until aromatic
Add beer, onions, bell peppers, and cook down until beer is reduced down to about half.
Add shrimp, fish sauce, oyster sauce, and remaining chili paste and cook until shrimp are done.
Serve over rice noodles or jasmine rice and garnish with green onions and red pepper flakes
Try pairing with Urban South’s Charming Wit for a combination that will leave you tounge-THAI’D! (see what I did there?)