All recipes on this page are from The Anheuser-Busch Cookbook – Great Food Great Beer: 185 Recipes for Pairing Beer with Food

¼ cup extra-light olive oil
10 garlic cloves, very coarsely chopped
1½ pounds (about 36) large shrimp, peeled and deveined
½ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 bottle (12 ounces) Budweiser
½ cup fresh lime juice

In a large heavy skillet over high heat, heat the olive oil and garlic until the garlic starts to caramelize, 1 to 2 minutes. Add the shrimp and season with the cayenne and the salt and black pepper to taste.

Pour in half of the beer and cook for 5 minutes. Turn the shrimp and add the lime juice and remaining beer. Cook until the shrimp are firm and the flesh is white throughout. Serve immediately.

Makes 6 servings

Cabbage and Cilantro Slaw
6 cups finely shredded cabbage (about 10 ounces)
⅓ cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
¼ teaspoon red pepper flakes
Salt

Chipotle Tartar Sauce
2 tablespoons canned chipotle chiles in adobo, rinsed, stemmed, and seeded
1 cup mayonnaise
¼ cup sweet pickle relish
¼ cup chopped onion
Salt
1 cup of Budweiser
1 cup all-purpose flour
1 teaspoon salt
1 ½ pounds boneless and skinless firm, white-fleshed fish such as cod or tilapia
Vegetable oil
6 to 8 corn tortillas (8 inches in diameter), warmed
Lime wedges

To prepare the slaw, in a large bowl, mix together the cabbage, cilantro, lime juice, oil, red pepper flakes, and salt to taste. Set aside.

To prepare the tartar sauce, in a blender, purée the chiles with mayonnaise, relish, and onion until smooth. Season to taste with salt and set aside.

Preheat the oven to 200˚F. In a bowl, combine the beer, flour, and salt, whisking until well blended.

Rinse the fish and pat dry. Cut the fish crosswise into strips 1 inch wide.

In a large skillet with sides at least 2 inched high, pour in oil to a depth of about 1 inch. Bring the oil to 360˚F on a deep-frying thermometer over medium-high heat. Using a fork, dip each piece of fish into the beer batter, lift out, and let drain briefly. Slip the fish into the oil, a few pieces at a time, and fry until golden (adjust the heat to maintain 360˚F), turning to brown on all sides, 2 to 4 minutes for each batch. Using a slotted spoon, transfer to a baking sheet lined with paper towels. Keep warm in the oven while you fry the remaining fish.

To assemble the tacos, top each tortilla with a few pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with chipotle tartar sauce and the lime wedges.

Makes 6 to 8 tacos

2 ears sweet corn
3 tablespoons olive oil
1 pound green beans, trimmed, cut into 1-inch pieces
1 small red bell pepper, stemmed, seeded, and diced
½ red onion, minced
1 tablespoon minced seeded jalapeño chile
1 can (16 ounces) cannellini (white kidney) beans or other white beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
¼ cup red wine vinegar
¼ teaspoon hot sauce
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
Pinch of cayenne pepper
2 tomatoes, seeded and diced
1 avocado, pitted, peeled, and diced

Over a small bowl, cut the kernels from the ears of corn. Scrape the remaining pulp from the cobs using the dull side of the knife blade, then discard the cobs. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the corn and green beans and sauté until lightly browned, about three minutes. Transfer the bean mixture to a bowl. Add the bell pepper, onion, chile, cannellini, black beans, and cilantro. Toss well.

In a small bowl, combine the lime juice, vinegar, the remaining 1 tablespoon olive oil, the hot sauce, garlic, cumin, chili powder, salt, and cayenne. Add the lime juice mixture to the bean mixture and toss well. Cover and refrigerate for 30 minutes. Gently stir in the tomatoes and avocado and serve.

Makes 8 servings

4 lobster tails, thawed if frozen, or 4 live Maine lobsters (1 ¼ to 1 ½ pounds each)
1 cup Budweiser
1 tablespoon finely chopped shallot
½ teaspoon fresh thyme leaves
Pinch of kosher salt
Pinch of white pepper
½ teaspoon vanilla extract
½ cup unsalted butter, at room temperature

Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds).

If using lobster tails, cut them in half lengthwise. If using live lobsters, cook them in boiling salted water for 2 minutes and drain. Cut the lobsters in half lengthwise and crack the claws with a nutcracker or hammer.

In a saucepan, combine the beer, shallot, thyme, salt, and white pepper over medium-high heat and bring to a boil. Lower the heat to medium-low and simmer gently until the liquid is reduced by half. Still at a low simmer, add the vanilla and whisk in the butter in small amounts until all the butter is added and the sauce is smooth.

Brush the cut sides of the lobsters with the butter sauce and arrange, cut sides down, on the grill rack. If using a gas grill, close the lid. Cook for about 6 minutes. Turn and cook, brushing the cut sides with the butter, until the flesh is opaque throughout, 3 to 5 minutes longer. Serve hot with the remaining butter sauce.

Makes 4 servings