Fire plays such a large role in both beer and cooking, so why not celebrate it by pairing Goose Island’s Sofie with this Asian inspired Fire Roasted Shrimp Salad. Sofie is a sparkling Belgian Style Farmhouse Ale, which is wine barrel-aged with copious amounts of zested orange peel. For all you champagne or wine lovers, this is your stuff!
The complex spicy white pepper and citrus notes of the Ale flawlessly compliment the fresh pop of lime and kick of heat from the salad. I chose to pair this beer specifically with the garlic shrimp because it brings out salinity and natural sweetness, all while cleansing the palate.
The light and refreshing bites and sips personally sway my thoughts to summer on the porch enjoying day with great company. I urge you to be more adventurous with pairing food and beer, you never know the flavor combinations you might find!
Fire Roasted Shrimp Salad with Garlic Lime Dressing
- ½ cup olive oil
- ¼ cup of Goose Island- Sofie
- ¼ cup white wine vinegar
- juice of two limes
- 1 tablespoon honey
- 1 large clove garlic, minced
- 1 cup packed fresh herbs (mint, cilantro, parsley)
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1 serrano pepper, diced finely
- 1/2 tablespoon of ginger, peeled and grated
- 1 lb. uncooked shrimp
- 2 zucchini’s
- 4 large carrots, peeled
- 4 radishes, sliced finely (preferably using a mandeline)
- 2 cups edamame, shelled
- Fried wonton strips (recipe can be found below!)
- To cook the shrimp, heat oil in a large skillet over medium low heat. Toss in the garlic and the serrano pepper and fry until fragrant. Add the shrimp, sprinkle with a little salt, and turn up the heat. Saute for a few minutes until the shrimp is no longer translucent. Set aside to cool.
- Using a spiral vegetable slicer, cut zucchini noodles, toss with salt and allow to drain in a colander for 15-20 minutes. (This is to help remove any access water.)
- Meanwhile, julienne the carrots (cut into long thin strips.)
- Add the carrots and edamame to a large skillet over medium-high heat with ginger, oil, salt, pepper and sauté until tender.
- Then add the zucchini noodles to the carrots and edamame mixture in the skillet. Gently toss until the zucchini is hot, for about 3 minutes. Remove from heat.
- Dressing: In a food processor or blender pulse the ingredients together until you see only green specks in the dressing. Add salt and taste for any additional adjustments. Pour the dressing over the salad.
- Plate and garnish with the radishes and fried wonton strips. (The recipe can be found below!)
Pair with Goose Island’s Sofie and enjoy!
Fried Wonton Strips
- Fresh wonton wrapper
- Oil for frying
Heat oil in a frying pan over medium low heat, about 1½ inches deep. Cut fresh wonton wrappers into strips. When the oil is hot, add the wonton strips and gently flip every 30 seconds to 1 minute until very light golden brown. Pat off the access oil on a paper towel.