Grilling with Weissbier: Curry-Yogurt Marinated Shrimp Skewers with Green Rice

Curry-Yogurt Marinated Shrimp Skewers with Green Rice

Serves: 4

  • 20 large shrimp, peeled and deveined
  • 20 grape tomatoes
  • 1 cup (237 ml) whole-milk Greek yogurt
  • 1 tsp curry powder
  • 2 tsp lime juice
  • ½ cup (118 ml) + 2 Tbs (30 ml) hefeweizen, divided
  • 1 oz (28 g) fresh cilantro leaves
  • ½ oz (14 g) fresh parsley leaves
  • 2 cup (473 ml) water
  • 1 tsp kosher salt
  • 1½ cup (355 ml) basmati rice (rinsed in cold water)
  • 2 Tbs (30 ml) butter

Alternate 1 shrimp and 1 tomato on 4 metal or wooden skewers (if using wood, make sure to soak in water for 30 minutes). Each skewer should contain 5 shrimp and 5 tomatoes.

In a small mixing bowl, combine the yogurt, curry powder, lime juice, and 2 Tbs (30 ml) wheat beer and mix well. Reserve about 4 tsp of the mixture for garnish. Brush the skewered shrimp with the remaining curried yogurt and refrigerate for 3 hours.

While the shrimp are marinating, combine the cilantro, parsley, water, salt, and remaining ½ cup (118 ml) wheat beer in a blender and puree on high until smooth. Combine the cilantro puree with the basmati rice in a small saucepot. Add the butter and cover with a lid.

Bring the rice to a boil over high heat, then reduce to a simmer and cook until the rice is done, 15–20 minutes. Remove the rice from the heat, fluff with a fork, and hold warm.

Heat a grill on high setting. Remove the skewers from the refrigerator. Grill each skewer 2–3 minutes on each side.

Place ¾ cup (177 ml) green rice on each of four plates, top the rice with a shrimp skewer, and garnish with a teaspoon of the reserved marinade.

Beer Tasting Notes: A weissbier brewed in the Bavarian style is a gateway experience for many drinkers venturing into beers of greater character. Soft, easygoing, lightly sweet, fluffy, typically with aromas and flavors of dinner roll, fruit, and spice driven by wheat and yeast, it’s flavorful yet highly approachable. It’s also one of the most versatile, food-friendly drinks on the planet—especially when paired with light and bright flavors such as salads and seafood. Its lively carbonation also makes short work of creamier foods, scrubbing the palate and resetting it for more. In this dish, that compatibility goes to work with fresh, “green” flavors, as the banana-clove aromatic notes offer background support for the lime-brightened curry-yogurt shrimp and herb-infused basmati rice.

Beer Suggestions: Weihenstephaner Hefeweissbier (Freising, Germany); Schneider Weisse (Kelheim, Germany); KC Bier Hefeweizen (Kansas City, Missouri); Live Oak Hefeweizen (Austin)

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