Pairings
Chef Louis Richer
This five per cent ABV English brown ale comes with a redish colour with some light orange hues, a light brown cap that settles quickly, leaving a bit of lacing on the glass.
The aromas are highly enticing, with a touch of sweet cider, jamie floral and biscuit type malts.
The flavours are of nutty chocolate, with a slight hint of espresso.The body is light to medium, leaving a finish both sweet and slightly crisp.
I created a Thai recipe for shrimp, served on white rice, requiring 15 minutes of preparation time and 15 minutes of cooking time. Recipe to serve four persons.
Ingredients
60 medium-sized shrimp (fresh or frozen)
2 fresh tomatoes
2 tablespoons of very thinly chopped fresh cilantro
juice from a large lime
1 cup of chicken bouillon
4 tablespoons of salted butter,
2 tablespoons of a chopped red onion
2 tablespoons of masala
1 teaspoon of pepper
1 teaspoon of corn starch disolved in the chicken bouillon
5 tablespoons of fraiche cream 35 per cent
Method
Dice the tomatoes, placing them in a skillet with the butter at low heat, with the cilantro and the chopped onion.
Add the masala and the shrimp, and mix thoroughly for five minutes. Increase the heat to medium, adding the bouillon, and cook for five minutes.
Add the cream and reduce for another five minutes.
Serve on top of the rice.
