Upside with Portuguese Style Mussels & Shrimp

January 16, 2020

upside IPA recepie  

Nelson Lemos is a home chef who enjoys using beer as a key ingredient in the creation of his recipes. With a passion for Portuguese cuisine, he has chosen to feature Upside IPA to create two mouth-watering seafood dishes that will keep you looking on the Upside of winter!.

Portuguese Style Mussels

Photography by: @stephgroff68

Ingredients:

-2 lbs of mussels (fresh)
-1 shallot finely diced
-1 cooking onion finely diced
-1 tbsp olive oil
-2 garlic cloves-crushed into paste
-½ coil of chourico (Portuguese smoked sausage) sliced into ½ cm rounds (spicy or sweet depending on heat tolerance)
-1 cup of plain tomato sauce
-1 ½ tbsp of pimenta (or other chili pepper sauce) depending on heat tolerance
-10-12 shrimp shells (from shrimp recipe) or 1 tsp of anchovy paste
-2 tbsp of chopped parsley
-2 Wellington Upside IPAs (1 for cooking and 1 to drink while cooking)

Instructions:

1. Add chourico to thick-based pot (i.e. stock pot, large sauce pot) and bring to medium heat *pot should not be preheated*
2. As the pot heats up you will slowly see fat start to render off from the sausage and the meat will start to brown
3. Flip over the chourico and add the olive oil, onions and shallots
4. Sweat off the onions and shallots (they will start to shimmer and release liquid)
5. Add garlic and allow to slowly brown (do not let burn)
6. Add sauce, beer, pimenta and shrimp shells
7. Bring broth to a medium boil
8. Remove shrimp shells, add mussels and cover pot for approximately 5 minutes
9. Cook until all mussels have opened-discard any that are unopened
10. Remove from heat and finish with parsley
Enjoy with an Upside IPA and some crusty bread to sop up the sauce!

upside recepie with Portuguese Style Shrimp and mussles

Portuguese Style Shrimp

Ingredients:

-package of 32-40 size (uncooked and shell on) shrimp, thawed, peeled and rinsed
-2 garlic cloves-crushed into paste
-1 tbsp of olive oil
-½ tsp of cumin
-1-2 tbsp of pimenta (or other chili pepper sauce) depending on heat tolerance
-1 tbsp of finely chopped parsley
-½ can of Upside IPA

Instructions:

1. In a bowl mix all ingredients (except for beer) making sure shrimp is well coate

2. Preheat a large cast-iron or sauté pan to medium/high heat

3. Add shrimp and cook 2-3 minutes per side

4. Add beer into pan once you first flip the shrimp and allow to finish cooking

Shrimp is ready when no longer opaque and light pink in colour. Do not overcook.

Enjoy with an Upside IPA and some crusty bread to sop up the sauce.

Both recipes can stand alone on their own or can easily be combined in a serving dish
afterwards. Each recipe serves 2 as a meal but makes for a great group appetizer.

*Pimenta Paste (hot or sweet) along with chourico can be found in most Ontario grocery stores.

Hungry Pork Chop bio:

Veggie-loving carnivore home chef who creates healthy and delicious meals around a crazy schedule. Craft beer explorer and red wine fan. Focused on kitchen skill improvement and mashing up flavour, with roots in Portuguese food. Huge Welly fan! instagram