Ale-Poached Shrimp with Saffron Sauce
Here, Luca Cerato poaches shrimp in the juniper-and-chamomile-spiced Belgian-style blond ale made by the CitaBiunda brewery. The shrimp are so richly flavored and delicious that they need little enhancement beyond the blanched asparagus and simple saffron-cream sauce he serves with them. (They would also be great served chilled, with cocktail sauce.) Slideshow: Amazing Shrimp Recipes
The saffron sauce can be refrigerated overnight and gently reheated before serving; add a little water or vegetable stock, if necessary.
A blond ale like CitaBiunda’s Mary or Leffe from Belgium (which is exported to the US) would be delicious with this dish.