By: Merrill Allen, Harpoon Helps Published:
Garlic. Beer. Butter. Yup, I said it. Three little words with so much mouthwatering potential. I’ve put this butter on steak, chicken, and even a vegetable side dish. For one of our summer dinners out on my deck, a friend of mine brought over some fresh jumbo shrimp. I had a special beer I wanted to share with him, so we thought we’d bring the two together.
For this recipe I used Harpoon 100 Barrel Series Citra Victorious, a sessionable pale ale brewed with grapefruit peel and Citra hops. In the spirit of full disclosure, I was on the team of brewers of this beer, which won our 2013 homebrew competition, the Kettle Cup! Myself and my teammates Jessie, Liz, Carolyn and Shannon were so excited when we won the competition last September, and since then I’ve been enjoying every opportunity to drink and cook with Citra Victorious. Check out the video of me and my teammates talking about the competition and the beer!
Anyway, this recipe has become one of my favorites using Citra Victorious. And just like the beer it is made with, it’s easy-going and best enjoyed with friends!
Citra Victorious Shrimp with Garlic Butter
- 1 head of garlic
- 1 stick of butter, softened
- 1 tbs. olive oil
- 1/2 cup Harpoon Citra Victorious beer
- 12 shrimp
- Salt, pepper and Italian seasoning to taste
- Preheat the oven to 425. Cut off the top point of the head of garlic, exposing the cloves inside. Drizzle with olive oil, salt, pepper, and Italian seasoning, and wrap tightly in foil. Roast in the 425 degree oven until the cloves are slightly brown and soft, usually about 30 minutes.
- While the garlic is roasting, add the Citra Victorious to a pot on the stove. Cook for about 10 minutes and reduce.
- Once the garlic head has cooled, squeeze all of the cloves out of the papery skin. Put the soft garlic cloves in a food processor and add the butter and the beer. Process until smooth. Drop the butter on a sheet of plastic wrap and roll into a log, making it easy to cut medallions for future recipes. For this recipe, slice about 3 tbs. of the butter and save the rest in an airtight container.
- Add the 3 tbs. garlic beer butter to a pan and melt over medium high heat. Add shrimp, sprinkle with salt and pepper, and sauté on each side until cooked through. Serve immediately with your favorite seasonal veggies, rice, or over a salad.
By: Dan Kenary, Co-Founder and CEO Published:
Last night we all gathered in the Beer Hall at our Boston brewery to toast each other as the new owners of the Harpoon Brewery. It was a fantastic moment. On August 1st, an Employee Stock Ownership Plan (ESOP) will go into effect. This reflects the outstanding people we have here at Harpoon and our commitment to each other and our beer. It also reflects the enormous support you have given us. Thank you!
Some details: The existing shareholder group sold 48% of Harpoon’s shares to an ESOP. This new structure of employee ownership means you can count on Harpoon to stay independent and dedicated to its mission: brewing great beer and sharing unforgettable beer drinking experiences. After 28 years of incredibly hard work towards his pioneering vision, Rich Doyle will step down as CEO. He will remain involved on a part-time basis. While these are all big changes, Harpoon will continue to look (and, of course, taste!) the same.
Twenty-eight years ago we had a dream to not only make great beer and share it with our friends and neighbors, but to change the way people in Boston and New England thought about beer and breweries. The ESOP is a huge milestone on this journey. It would not have happened without you.
Thanks again and cheers!