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Recipes From
Phantom Canyon Brewing Co


BBQ Tiger Shrimp with Roasted Red Pepper Polenta
16 Tiger Prawns, peeled, deveined and butterflied 6 oz. Draft Beer
1 cup caramelized onions 2 Tbsp brown sugar
1 cup cooked chopped bacon 1 cup hickory flavored BBQ Sauce
1 cup chopped fresh spinach Salt and pepper to taste
2 Tbsp chopped roasted garlic

Polenta
1 quart chicken stock 2 large bell peppers, fire roasted, peeled, seeded and pureed
3 cups polenta or corn meal 1 cup chopped scallion

Bring chicken stock to boil. Add polenta, stirring constantly. Fold in red pepper puree. Cook until consistency is very thick yet pourable. Spread mixture evenly onto waxed deep cookie sheet. Cool for 1 hour. Cut into desired shapes.

Saute' shrimp until opaque. Add bacon, garlic and spinach. Toss together. Deglaze with beer. Add brown sugar and BBQ sauce. Reduce on high heat. Son not overcook shrimp. Season to taste.

Fry or grill polenta, set aside. Pour sauce onto plates reserving shrimp. Place polenta in center of plate, arrange shrimp. Garnish with chopped scallion and lemon wedge.




Blue Corn Crusted Rainbow Trout with Smoked
Tomato Avocado Salsa and Cilantro Cream
Blue Cornmeal Mix
1 lb. Blue cornmeal 1 tsp. granulated garlic
½ lb. all purpose flour 1 tsp. onion powder
1 tsp. black pepper 1 tsp. cumin
Smoked Tomato Avocado Salsa
1 tomato, diced and lightly smoked ½ jalapeno pepper, fine diced
2 avocados 1 tsp. cumin
1 lime, juiced t Tbsp. rice wine vinegar
¼ red onion, fine diced pinch salt & pepper
Cilantro Cream
1 bunch clean cilantro, minced, reserving a sprig 2 tsp. coriander
1 cup sour cream 1 tsp. salt
1 tsp. cumin ½ tsp. white pepper
In hot skillet add 1 Tbsp. vegetable oil. Dredge 8 oz. Filet of trout in buttermilk, and then into blue cornmeal mix. Sauté fish in skillet watching for bright blue and golden colors. Place fish over your choice of starch and vegetables. Place dollop smoked tomato avocado salsa on fish and garnish with cilantro cream, lemon wedge, pine nuts, and fresh sprig cilantro.




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