Brew-haha in the Kitchen

Apparently my love of wine - whether in my glass or used as an ingredient in my kitchen - has blinded me to the culinary attributes of another alcoholic beverage: beer. Now, I've always know about beer's virtue as a gutsy, thirst-quenching drink, not to mention its merits as a hair care product, but it seems that I have quite mistakenly left it out of my cooking repetoire.

It appears that there are several sources willing and able to show me the light (or blonde amber, as it were). And, just this week the Dallas Morning News sang the praises of the brewsky:

Beer is a great liquid for poaching fish. It also adds lightness to batters for deep-frying. On this page are recipes for Spiced Shrimp in Beer, Biscuits With Beer and Tarragon and a basic beer batter. Choose beer according to your preferences: light, full-bodied, dark or distinctively flavored.

Beer makes the shrimp both piquant and sweet, enhancing it so much that I wonder why shrimp is not cooked in beer more often. Serve it over buttered rice or pasta to catch every drop of the delicious sauce. It's more fun to leave the shell on the shrimp, rolling up your sleeves and using your fingers. Steamed, buttered broccoli and coleslaw with a light dill mayonnaise are ideal accompaniments.

In particular, gotta say that the paper's recipe for Spiced Shrimp in Beer (pictured above) seems like a real standout:

Spiced Shrimp in Beer

Ingredients:

1 pound large shrimp, shells on
1