This recipe is adapted from The Craft Brewery Cookbook by John Holl (Princeton Architectural Press, 2022).
Snörkel is the Jester King’s Farmhouse Ale, brewed with Alderwood Smoked Sea Salt and Oyster Mushrooms and, if you can find a bottle of this, it pairs wonderfully with the salad, both highlighting the umami profiles, all while staying light and refreshing. Other spontaneous ales, or even a gose, or mushroom IPA would also bring out the best in this dish.
6 to 8 large shrimp, deveined and cleaned
1 Tbsp extra virgin olive oil
1 Tbsp garlic, grated or microplaned
1 Tbsp canola oil
1/2 cup light mayonnaise
2 Tbsp white miso paste
1 Tbsp smooth dijon mustard
1 garlic clove, microplaned
1 anchovy fillet or 1 Tbsp anchovy paste
2 Tbsp grated parmesan cheese
2 Tbsp extra virgin olive oil
1 Tbsp rice vinegar
Salt and Pepper
5 to 6 large sprigs curly kale, de-stemmed and chopped
1/4 cup radicchio, thinly sliced
1/2 cup croutons
Shaved parmesan cheese
Make the shrimp. In a mixing bowl coat shrimp with olive oil and combine with garlic and salt to taste. Heat a skillet over high heat with the teaspoon of canola oil until wisps of smoke appear. Pat the shrimp with a clean paper towel to remove excess moisture and add them to the skillet. Cook until opaque and cooked through, about 4 to 5 minutes, remove from pan.
Make the dressing: In a blender or food processor, combine mayonnaise, miso paste, Dijon, garlic, anchovy, cheese, olive oil, and vinegar. Process until smooth and season with salt and pepper.
Make the salad: In a large bowl add kale and fold in dressing until leaves are lightly coated Top the kale with radicchio, shaved parmesan, shrimp, and croutons. Serve immediately.
About Jester King Brewery: The brewery on the outskirts of Austin is the stuff of legend by many drinkers and was driven to heights of popularity thanks to the wild and spontaneous beer that founder Jeffrey Stuffings and his brewers have produced through the years. It’s an idyllic place to visit, quiet and peaceful. The brewery is adapting to the times. It now has a clean fermentation program. There’s a wine program in the works, and a renewed sense of experimentation.