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THE JOURNAL

12th Jul 2017 | Food and Beer

Rogue Mocha Porter BBQ Shrimp Taco

Join Beer Hawk's Beer Sommelier each week for our Summer Recipe Series! Whether it's for an Al Fresco picnic or a cookout with friends, Maggie Cubbler is fixing up some of her favourite summer recipes--with beer as the guest of honour! This week she gives her recipe for a Rogue Mocha Porter BBQ Shrimp Taco.

I love the addition of chocolate or cocoa powder to a BBQ sauce, it just gives an earthy and sweet richness that's hard to duplicate. The addition of Rogue's Mocha Porter and its notes of cocoa and coffee brings just that to this BBQ Shrimp Taco party. Swirling some cheddar or pepper jack cheese into the sauce gives it some body and thickness nevermind a bit of extra cheese! Top it off with some salty feta and pickled red onions and you're ready to roll.

Ingredients

1/2TB vegetable oil

1/2kg shrimp, peeled/deveined

salt & pepper

1/2tsp red pepper flakes

1TB butter

1 small yellow onion, minced

1 clove garlic, minced

20g semi-sweet chocolate, chopped

175ml ketchup

30g muscovado sugar

40ml Rogue Mocha Porter

1TB honey

1TB cider vinegar

2tsp Worcestershire sauce

1tsp dry mustard

1tsp chili powder

1tsp kosher salt

1/2tsp black pepper

1/4tsp ground coriander

1/4tsp cayenne

65g mature cheddar cheese/pepper jack cheese, grated

4 small flour tortillas, kept warm

preferred toppings like pickled red onions, fresh coriander, feta (or cotija if you can find it) cheese

Method

Heat the oil in a large pan over medium heat. Add the shrimp and season with salt, pepper and red pepper flakes. Sauté for one minute or until the shrimp has turned red. Remove from pan and set aside.

In the same pan add the butter. Raise heat to medium-high. Once the butter is melted add the minced onions and garlic. Season with salt and pepper and cook, stirring often, until softened--about three or four minutes.

Stir in all of the remaining ingredients. Continue cooking, stirring occasionally, for about five minutes more or until thickened.

Stir in the grated cheese until melted. Add the cooked shrimp.

Stuff a torilla with a spoonful of the BBQ shrimp mixture. Top with your favourite toppings and enjoy!

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