Recipe: Wild Beer Co.'s Epic Saison Shrimp Creole

Our Beer Sommelier, Maggie Cubbler, has taken Wild Beer Co.'s Epic Saison and made her recipe for Shrimp Creole, well, epic.

Having lived in South Carolina for almost a decade before making my way to the UK, I fell in love with Deep South cooking. Before anybody gets up in arms, I know that this dish finds its origins on the Louisiana Gulf Coast. Yet, living a stone's-throw from Charleston, South Carolina and Savannah, Georgia meant that we had some pretty, umm, epic seafood dishes to choose from. Sadly, I couldn't find much in the way of Cajun, Creole or Southern food in the north of England so I had to perfect some recipes on my own.

One thing that England did bring to the table, however, was Somerset's Wild Beer Co. Epic Saison. This saison brings a hefty spicy, peppery character that kicks this Shrimp Creole up a notch.

Recipe: Wild Beer Co.'s Epic Saison Shrimp Creole

Our Beer Sommelier, Maggie Cubbler, has taken Wild Beer Co.'s Epic Saison and made her recipe for Shrimp Creole, well, epic.

Having lived in South Carolina for almost a decade before making my way to the UK, I fell in love with Deep South cooking. Before anybody gets up in arms, I know that this dish finds its origins on the Louisiana Gulf Coast. Yet, living a stone's-throw from Charleston, South Carolina and Savannah, Georgia meant that we had some pretty, umm, epic seafood dishes to choose from. Sadly, I couldn't find much in the way of Cajun, Creole or Southern food in the north of England so I had to perfect some recipes on my own.

One thing that England did bring to the table, however, was Somerset's Wild Beer Co. Epic Saison. This saison brings a hefty spicy, peppery character that kicks this Shrimp Creole up a notch. A hint of lemon, grass and citrus fruit bring in another element for just a little bit more interest. I suggest buying two bottles: one to go in the pot and one to go in your mouth. You'll be delighted with how the zesty, refreshing finish in the Saison really accentuates the spice and makes way for the next bite. This combo is the closest thing to living on the bayou in the UK. Minus the gators and the warm temperatures.

Recipe

Wild Beer Co. Epic Saison Shrimp Creole

Serves 6

Ingredients

2 celery stalks, peeled

1 large yellow onion

1 large scallion

1 green pepper

3 cloves garlic

2TB butter, unsalted

3TB plain flour

1TB creole seasoning

1TB tomato paste

salt and pepper, to taste

1 tin diced tomatoes, drained

250ml fish, vegetable or chicken stock (fish recommended)

250ml Wild Beer Co. Epic Saison

1TB Worcestershire sauce

Hot sauce (Tobasco, etc.) to taste

1/2lb (250g) crab claw meat

1 bay leaf

1lb (500g) peeled, deveined shrimp (bigger the better)

Rice, prepared

Method

Process the celery stalks, onions, green pepper and garlic cloves in food processor until of uniform consistency.

In a large heavy pot over medium heat melt the butter. Continue heating it until the second the foam dies down and the milk fats begin to brown. Do not let it burn (start over if you do!)

Working quickly, immediately add the flour and stir constantly for about a minute. Add the onion/pepper mix and cook, stirring occasionally, until softened. Add the creole seasoning and cook, stirring constantly, for about 30 seconds more. Add the tomato paste and allow it to cook out, while stirring, for about another minute. Season with salt and pepper. 

Add the tin of diced tomatoes and stir, scraping up whatever browned bits off the bottom you're able. Add the stock, beer, Worcestershire sauce and hot sauce. Add the crab meat. Toss in the bay leaf. Adjust the seasoning with salt and pepper as desired. Reduce the heat to low and allow to simmer for at least 30 minutes. Add more liquid as needed to prevent drying out (preferably more stock or beer but if you've downed the beer, water is fine).

About five minutes before serving increase the heat to medium and toss in the shrimp. Once pink and cooked through, adjust seasonings. Serve over rice and garnish with more green onions. Enjoy!

Back to Journal