Beer Braised Shrimp

Serves 4

• 3 bottles Stone Brew IPA
• 1 piece Orange, cut into 1/4 inch thick rounds, rind on
• 1 medium Yellow Onion, peeled, trimmed, thinly sliced
• 5 cloves Garlic, crushed
• 1-2 pieces Fresh Serrano Chile, sliced thin
• 1 teaspoon Cumin Seeds, lightly toasted
• 1 teaspoon Dried Oregano
• 1 Tablespoon Black Peppercorn
• 2 Tablespoons Coriander Seed, lightly toasted
• 1 piece Cinnamon Stick
• 2 pieces Bay Leaf
• 3 pieces Chile de Arbol, toasted and crushed
• 1 sprig Fresh Thyme
• 2 sprigs Fresh Cilantro
• ¼ cup Brown Sugar
• 2 teaspoons Salt
• 1½ lbs. Shrimp, U 16-20, peeled and deveined

1. Bring all ingredients with the exception of the shrimp to a boil over high heat. Reduce the heat to a simmer and simmer the beer braise for 20 minutes.
2. Strain the aromatics out of the pot using a fine mesh sieve. Bring the braising liquid back up to a boil and then remove from the heat. Put the raw shrimp into the braise and allow to poach in hot liquid until fully cooked, about 5 minutes. Serve immediately.