One-Pot Clambake

• 2 pounds small new potatoes
• 8 ounces Spanish chorizo or kielbasa, sliced
• 1 large onion, thinly sliced
• 1 12-ounce bottle lager beer
• 4 bay leaves
• Kosher salt and pepper
• 8 ears corn, cut into thirds
• 2 pounds large shrimp, shells on
• 4 dozen littleneck clams, scrubbed
• 2 baguettes, warmed
• 2 sticks butter, melted

Heat grill to high.

In an 11-quart stockpot, combine the potatoes, chorizo, onion, beer, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add just enough water to cover the potatoes. Add the corn, shrimp, and clams in layers.

Cover the pot. Cook on grill until the clams open, the shrimp are opaque, and the potatoes are tender, 20 to 25 minutes. (Or cook on the stove over medium-high heat.)

Transfer to a large platter and serve with the bread and butter.

Tip: Yep, clambakes are messy -- especially with all that melted butter. Make yours a little tidier by giving each guest a small bowl of butter, poured from a pitcher. After the meal, pass each guest a bowl filled with water and lemon slices to rinse off sticky fingers.
Nutritional Information

Makes 8 servings

Thanks to Kate Merker, Real Simple, AUGUST 2008

BBQ Shrimp Pie

• 4 4-5 inch tart shells
• Sweet Potato Filling: 2 lb. sweet potatoes (roasted and peeled)
• 2 oranges (zested and juiced)
• 1/2 cup light brown sugar
• pinch of ground cloves
• 1 tsp. vanilla extract
• 1 tsp. vanilla
• 1 tsp. cinnamon
• pinch of salt
• 16 jumbo shrimp-about 2 lbs-(peeled in center, leave head and tail intact)
• 2 tsp. seafood seasoning
• 1 tsp. finely chopped rosemary
• 1 tbsp.finely chopped garlic
• 1 tsp. cracked black pepper
• 4-6 tbsp. butter
• 1/4 cup of beer
• 1 tbsp. Worcestershire sauce
• juice of 2 lemons
• 1/2 cup of seafood stock

Brown small amount of butter in skillet, add pepper, rosemary, and shrimp. Add seasoning and garlic, saute over high heat until shrimp are pink. Add Worcestershire, beer and stock. Bring to a boil and allow liquid to reduce. Finish sauce by emulsifying butter into it.

To serve: Fill tart shells with warm sweet potato mixture, arrange shrimp on top and then pour sauce over and around the pie. Garnish with a sprig of fresh rosemary.

Serves 4

Thanks to Sarah's Kitchen

Barbecue Beer Shrimp

• 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
• 2 TB Creole/cajun seasoning
• 1/4 cup canola oil
• 4 cloves garlic, minced
• 2 TB finely chopped rosemary
• 1/2 cup amber beer
• 6 TB hot sauce
• 6 TB worcestershire suace
• 5 TB fresh lemon juice
• 12 TB butter
• Crusty Bread!

Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.

Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.

Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.

Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!

Serves 4.

Thanks to ScottE

Rachael Ray's Jambasta

• Salt
• 1 pound penne rigate, pasta with lines
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1/2 pound andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer, 1/2 bottle
• 1 cup chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 tablespoons fresh thyme leaves, chopped
• 1/2 pound chicken breast, diced into small pieces
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream, eyeball it
• 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Thanks to Rachael Ray and ThatJournalist

Beer Batter

• Fish and or Shrimp
• 1 12 oz can light Beer
• 1 1/2 cups Flour
• 1/2 tsp Salt
• 1 tsp Paprika
• 1 cup Flour

Pour the beer into a large bowl.

Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally).

Heat at least 2 inches of oil in a frying kettle or electric fryer.

Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches).

When they are brown on one side - less than 1 minute - turn and brown them on the other side.

Drain on paper towels.

Serve hot with lemon wedges.

Thanks to Fishmans Express