As many of you may know, I am a born-and-bred Yankee that has been transplanted to the South. It always makes me cringe when I hear people use the term “BBQ” as a noun, as opposed to a verb, like we do up north. But truly, I don’t care how you use the word; if it’s covered in sauce, grilled on a grill, or otherwise “smoky” in flavor, I’m gonna love it.
So, being the genius that I am, I decided to up the awesomeness ante and use Rogue’s Mocha Porter in making my BBQ sauce for these shrimp tacos.
I’ve always loved Rogue beer–Dead Guy Ale is my favorite beer. In fact, our good friend Todd introduced me to Rogue beer several years ago.
Todd is an Oregon-man. Therefore, he really knows his beer. And anybody as granola as him, who can live for two years in a beautiful condo by sleeping in a sleeping bag in his “bedroom” and using camp chairs as a couch and a loveseat, is a person whose beer-opinion you should take seriously (although, if you’re a chick, you may want to host your dates with him.) So, I did. And 8 years later, I’m as big a Rogue-fan as ever. Oh, and I’m a big Todd-fan too.
Obviously, you can furnish these tacos any way you’d like to. I topped mine with some shredded cabbage, cotija cheese, pickled red onions (homemade!), and some chopped fresh cilantro.
What would put on yours?
Rogue Mocha Porter BBQ Shrimp Tacos
Yield: 4-6 tacos
Prep Time: 8 hours
Cook Time: 5 min
Total Time: 8 hours 5 minutes
*You can use any BBQ sauce that you like or you can use my recipe that I've included below!
*Choose your desired toppings but the recommended ones complement each other well.
Pickled red onions
1 red onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup sugar
Pinch of salt
2 TB olive oil
1 white onion, diced
4 cloves garlic, diced
1 large ancho chili, stem removed and chopped
12 oz. bottle Rogue Mocha Porter
6 oz. can tomato paste
2 tsp. molasses
3 tsp. hickory liquid smoke
1 TB cocoa powder
1 tsp. paprika
2 tsp. white wine vinegar
2 tsp. crushed red pepper flakes
1/4 cup water
2 tsp. white sugar
1/4 cup + 2 TB brown sugar
1 cup diced, raw shrimp
1 cup BBQ sauce
1/2 cup grated jalapeno jack cheese
4-6 flour tortillas
*pickled red onions
*chopped fresh cilantro
For the Pickled Onions
Combine the vinegar and sugar in a saucepan. Stir constantly over medium heat. Once sugar has completely dissolved, remove from heat. Let cool.
Once cooled, add a pinch of salt to the vinegar.
Pour over the onions in a bowl. Cover with plastic wrap and refrigerate for at least 8-12 hours.
For the BBQ Sauce
In a large pot, heat the olive oil over medium heat until smoking. Add the onion and cook until translucent, about 5 minutes. During the last minute, add the garlic.
Add the ancho chili and heat for about 2 minutes.
Add the remaining ingredients and 1/4 cup of the brown sugar. Stir until completely combined.
Lower heat to low, cover, and allow to simmer for about one hour. Check taste after an hour and add more brown sugar, if desired.
Simmer for one more hour.
Remove from heat and allow to cool. Once cooled, strain through a fine-mesh sieve. Discard pulp.
Use immediately or, for better flavor, refrigerate overnight.
For the Taco Components
Heat a couple of tablespoons of olive oil in a two-inch deep pan on medium-high heat.
Add the shrimp and cook until orange, about 1-2 minutes
Add the BBQ sauce to the shrimp. Allow to come to a boil.
Immediately remove from heat and add the grated jalapeno jack cheese.
Stir until cheese has completely melted and incorporated into the sauce.
Microwave the flour tortillas for about 20 seconds or heat on a griddle for 30 seconds each side over medium heat.
Fill with the BBQ shrimp and add desired toppings.