America's Beer Distributors

Alexandria, VA -- If you’re looking for holiday recipes that are as simple as they are special, look for those that feature a unique ingredient like beer.  The distinct flavoring provided by one of the multitude of beer styles available today can be the secret to success for many of your favorite dishes.  “Special” doesn’t have to mean “complicated,” especially when it comes to holiday cooking!

From the National Beer Wholesalers Association, here are two easy recipes that sparkle with the flavor of beer.  Both work well for entertaining or family dining during this holiday season.

Garlic Shrimp with Cheddar Beer Grits tastes as festive and pretty as it looks.  Start with jumbo- sized, peeled shrimp that have marinated for a few minutes in a combination of olive oil, lemon juice and chopped garlic.  Just before serving, sauté the shrimp in a little butter until they are cooked.  Spoon over Cheddar Beer Grits-- a delicious combination of quick-cooking grits, sharp cheddar cheese, chopped scallions, diced pimento and, for the unusual flavor, a bottle of Light Lager Beer.  This dish is perfect for a brunch or supper during the holiday season.  A fresh green salad, biscuits and tall glasses of the same or a complementing Lager will complete the meal.

And, for a special treat, surprise your friends or family with Stout Beer Soda Bread, an easy way to serve homemade bread.  This recipe features dark Stout Beer, either plain or of the chocolate or hazelnut variety to add another flavor dimension. Start by soaking dried fruit like cranberries and currant raisins in the Stout Beer; warm in a microwave oven.  Then mix together flour, sugar, caraway seeds, baking soda and salt, and blend in a stick of butter.  Add the beer and fruit mixture to the bowl and stir well to blend.  Knead the dough for a few minutes before dividing into two disc-shaped loaves to bake.  Serve warm with butter or a favorite spread.

There are nearly 13,000 labels of beer available to persons of legal drinking age today. America’s beer distributors are proud to serve as the vehicle to market for this unparalleled variety of beer that provides excitement to American consumers – whether they are using it as a cooking ingredient or enjoying as a beverage.

To learn more about the important role of America’s beer distributors, visit www.americasbeerdistributors.com.

Garlic Shrimp with Cheddar Beer Grits

Serves 4

1 pound large shrimp, peeled and deveined

1 1/2 TBLS olive oil

2 tsps lemon juice

3 cloves garlic, finely chopped

1 tsp salt

2 cups water

1 bottle (12 oz) Light Lager Beer

3/4 cup quick-cooking grits (not instant)

1 1/2 cups shredded sharp cheddar cheese

2 scallions, chopped

1jar (4 oz) diced pimiento, drained

1 TBLS butter

Freshly ground black pepper

In a medium bowl, toss the shrimp, oil, lemon juice, garlic and 1/4 teaspoon of the salt; let stand at room temperature while preparing the grits.

In a medium size saucepan, bring the water, remaining 3/4 teaspoon salt, and Light Lager Beer to a boil over high heat.  Slowly whisk in the grits in a steady stream until incorporated; continue to whisk for 1 minute.  Reduce heat to low, cover the saucepan and simmer the grits 15 minutes, whisking every 5 minutes.

Add the cheese, scallions and pimiento and whisk until cheese is melted.  Cover saucepan and continue to simmer 5 minutes; remove the grits from the heat.

Melt butter in a large nonstick skillet over medium-high heat.  Add shrimp and sauté 2 to 3 minutes, until shrimp turns pink and are lightly browned on the edges.  Spoon the grits onto plates and top with the shrimp.

Nutritional Information, Per Serving:

420 calories; 19 g fat; 9 g saturated fat; 30 g carbohydrate; 1 g sugars; 29 g protein; 1 g fiber

Stout Beer Soda Brea

Makes 2 loaves; 8 servings per loaf

1 bottle (12 oz) Hazelnut or Chocolate Stout Beer

1 cup dried cranberries

1/2 cup dried Zante currants

4 cups all-purpose flour

1/4 cup sugar

2 tsps caraway seeds

1 1/4 tsps baking soda

3/4 tsp salt

1/2 cup butter, cut into pieces

In medium size glass bowl, combine the Stout Beer, cranberries and currants.  Place in microwave and microwave on HIGH for 2 to 3 minutes, or until stout comes to a simmer.  Let mixture steep at room temperature, about 30 minutes, until the dried fruit has plumped.

Preheat oven to 375°F.  Prepare a large baking sheet by lining with parchment or a reusable nonstick liner.   In a large bowl, whisk together flour, sugar, caraway seeds, baking soda and salt, until blended.  Add butter; cut in with a pastry blender until fine crumbs form.

Add the Stout Beer and plumped fruit to the flour mixture; stir with a large fork until dough comes together.  Knead dough a few times in the bowl; turn out onto a lightly floured surface and with floured hands, knead dough 1 to 2 minutes, or until smooth.

Divide dough in half; shape each half into a 5-inch round and place loaves on opposite sides of baking sheet.  With a floured serrated knife, using a sawing motion, cut 3-inch-long by a 1-inch-deep criss-cross on top of each loaf.   Bake 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped.  Cool loaves on a wire rack.

Nutritional Information, Per Serving:

230 calories; 6 g fat; 3.5 g saturated fat; 38 g carbohydrate; 12 g sugars; 4 g protein; 2 g fiber