Spicy Red Bock Beer Oyster “Shooters”

Active preparation time: 10 minutes Cooking time: 5 minutes Serves: 6–8

2 cup (16 fl oz/473 ml) Bock beer, chilled 1¾ cup (14 fl oz/414 ml) tomato juice, chilled 1 Tbs horseradish 1 Tbs Sriracha 1 tsp Worcestershire 1 Tbs (½ fl oz/15 ml) fresh lime juice 2 Tbs green onions, minced 1 pepperoncini, minced 1 tsp kosher salt 2 dozen East Coast oysters, shucked

Combine the beer, tomato juice, horseradish, Sriracha, Worcestershire, lime juice, green onions, pepperoncini, and salt in a mixing bowl or pitcher and mix well.

Place an oyster in a shot glass. Top with about ¼ cup (1½–2 fl oz/44–59 ml) of “red beer.” Serve cold.

Beer suggestions:

A dopplebock such as Ayinger Celebrator or Epic Double Skull offers rich melanoidin notes and a bit of malty sweetness to balance the spice, or a maibock such as Fort Collins Brewery’s Maibock adds a touch of complementary hops spice.

1 lb (454 g) deveined 1 cup (8 fl oz/237 ml) fresh lime juice (about 5 limes) ½ cup (4 fl oz/118 ml) lager 1 tsp salt 1 cup Roma tomato, diced small 1 avocado, seeded and diced 1 jalapeño, minced ½ cup red onion, minced ½ bunch cilantro, chopped 1 tsp ground cumin, toasted 6 oz (170 g) crabmeat ¼ cup (2 fl oz/59 ml) olive

Cut the shrimp into quarters, by first slicing in half lengthwise, then crosswise. In a metal, nonreactive bowl, combine the shrimp, lime juice, beer, and salt. Mix well and chill for 60–90 minutes to cure the shrimp.

While the shrimp are curing, combine the remaining ingredients, mix well, and chill until needed.

The shrimp will be bright white and firm once cured. Drain the liquid from the shrimp, reserving ½ cup (4 fl oz/118 ml). Combine the vegetable-crab meat mixture with the shrimp, add the reserved curing liquid, and mix well.

Serve immediately with

Beer suggestions:

oil

tortilla

chips.

A Helles such as Victory Lager or Weihenstephaner Original tastes great in this dish, or if you’re really adventurous, use a sour beer with a citrusy Brettanomyces character such as Crooked Stave Batch 100, The Bruery Sour in the Rye, or Prairie’s Funky Gold Amarillo.