Dogfish Shrimp And Stir Fried Cabbage Fajitas With Sour Cream Dill Sauce
Ingredients
1 12 oz. bottle of Dogfish Saison du Buff beer
Old Bay seasoning (to taste)
1 lb shrimp
3 tbsp. olive oil
½ head of cabbage chopped
1 C. bell pepper chopped
1 C onion chopped
4 strips of roasted red pepper
1 tbsp. fresh dill
salt and pepper to taste
½ C white wine
4 – 8” flour tortillas
Sauce Ingredients
4 tbsp. sour cream
2 tsp. mayonnaise
2 tsp. Horseradish
2 tsp. Fresh dill
2 tsp. Fresh chives
Preparation
1
Pour beer in bottom of a medium-sized steamer pot.
2
Add Old Bay Seasoning.
3
Bring to a boil.
4
Place steamer basket in pan and add shrimp.
5
Steam until pink, approximately 5 to 7 minutes.
6
Remove from heat. Cool and peel.
7
Heat olive oil in a large skillet.
8
Combine cabbage, bell peppers, and onion. Cook for about 10 minutes.
9
Add roasted red peppers.
10
Then pour in wine.
11
Saute until raw vegetables are translucent but still slightly crunchy.
12
Sprinkle in fresh dill and salt and pepper.
13
Remove from heat.
14
Combine sauce ingredients.
15
Wrap tortillas in a damp cloth and heat for 10 to 15 seconds in the microwave.
16
Spoon about 1/2 cup of cabbage on each tortilla.
17
Place 4 shrimp down next.
18
Drizzle sauce over top. Wrap and enjoy!
19
You'll probably have left over cabbage. Add extra on each tortilla or save for another meal.
.
About
Shrimp and beer – a natural combination. Rosemary, sage, thyme, parsley and beer on the other hand are not your typical team of flavors. At a recent beer tasting I was introduced to what was tagged a “food beer.”
It’s mild, slightly bitter but not in an unpleasant way and with a distinct herbal hit towards the back of your palate. This brew would blend well with any meat you’d use rosemary, sage, thyme, and parsley on. Try it in your next beer bread. Different brews do alter the end result of the dough.
Beers make an excellent marinade for steak burritos, beef braised ribs, and these shrimp and stir fried cabbage fajitas with a horseradish sour cream dill sauce!
Added:
Sunday, April 8, 2012 - 3:48pm
