BEER-POACHED SHRIMP
PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4
2 cups water 2 (12 oz) cans or bottles pilsner 4 cloves garlic, smashed 2 tbsp + 1 tsp Old Bay seasoning, divided 2 bay leaves
SLOW COOKER BEER- BRAISED CORNED BEEF AND CABBAGE
PREP TIME 10 MIN. – COOK TIME 6 HOURS READY IN 6 HOURS 10 MIN. – SERVINGS 8
1 (11.2 oz) bottle stout beer 1 (12 oz) bottle lager 2 cups low-sodium beef broth 4 sprigs fresh thyme 1 (3½ lb) corned beef brisket with spice packet
1½ lbs baby potatoes, scrubbed 2 large carrots, cut into 2-inch pieces ½ head green cabbage, cut into ¼-inch wedges Spicy brown mustard, to serve
STEP 1 Into a 5- to 6-qt slow cooker, add the beer, beef broth, and thyme. Season the brisket with salt and pepper and add to slow cooker fat-side up, sprinkling spices from the packet on top. STEP 2 Top brisket with the potatoes and carrots. Cover and cook on high 4–5 hours, until brisket is tender. STEP 3 When brisket is tender, place the cabbage over beef. Cover and cook 30 min.–1 hour on high, until cabbage is wilted and tender. STEP 4 Remove corned beef and slice against the grain. Serve with vegetables and mustard.
TIP If your corned beef brisket doesn’t come with a pickling spice packet, add 1 tbsp jarred pickling spice.
PER SERVING: 501 CALORIES, 30G FAT, 9G SATURATED FAT, 107MG CHOLESTEROL, 2491MG SODIUM, 19MG CARBOHYDRATE, 3G FIBER, 3G SUGAR, 32G PROTEIN
1 lemon, scrubbed 1½ lbs raw peeled, deveined extra-large shrimp, thawed if frozen ¼ cup unsalted butter, melted
STEP 1 Into a large pot, add the water, beer, garlic, 2 tbsp Old Bay, and bay leaves. Squeeze juice of the lemon into pot, then add squeezed lemon halves. Heat to a boil on high. STEP 2 Reduce heat to simmer. Add the shrimp and cook 4–6 min., until cooked through. Reserve ¼ cup cooking liquid. Drain shrimp, discarding garlic and bay leaves. STEP 3 In a medium bowl, combine the butter and reserved cooking liquid. Sprinkle shrimp with remaining 1 tsp Old Bay. Serve butter mixture with shrimp for dipping.
PER SERVING: 310 CALORIES, 14G FAT, 8G SATURATED FAT, 255MG CHOLESTEROL, 1010MG SODIUM, 9G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 25G PROTEIN
CHOCOLATE STOUT CUPCAKES
PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 24
1 (15.2 oz) pkg chocolate fudge cake mix 3 large eggs ¹⁄3 –½ cup vegetable oil
¾ cup stout beer 1 (16 oz) container white frosting Green food coloring
STEP 1 Preheat oven to 350°F. Line cups of two 12-cup muffin pans with paper liners. STEP 2 In a large bowl, combine the cake mix, eggs, and oil. Pour beer into a liquid measuring cup. Add enough water to measuring cup to equal total amount of water called for in cake mix directions. Add beer-water mixture to cake mix bowl. Beat until well combined. STEP 3 Divide the batter among lined cups. Bake according to package directions for cupcakes. Cool cupcakes on wire rack. STEP 4 Meanwhile, add the frosting to a medium bowl. Stir in green food coloring for desired color. Spread or pipe frosting onto cooled cupcakes.
TIP Check the cake mix instructions for how much vegetable oil to add.
PER SERVING: 194 CALORIES, 8G FAT, 3G SATURATED FAT, 32MG CHOLESTEROL, 210MG SODIUM, 27G CARBOHYDRATE, 1G FIBER, 20G SUGAR, 2G PROTEIN
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