Summer has arrived! All the adventure of weekend travel and taking care of your subtly curated tan can make it difficult to keep up with your DC friends. Your answer: Fainting Goat launched "Picnic at the Goat" series on Mondays once a month this summer. These family-style suppers allow you to bring your friends together for a casual evening of catching up and great seasonal food.
We recently attended a Fried Chicken Picnic -- and obsessed so much over the Peel N'Eat Shrimp that the team gave us their recipe. We're sharing that with you, and you're welcome.
- BBQ Spare Ribs 7/11, 7/18, 7/25
- Blue Crabs8/1, 8/15, 8/29
- Lobster Boil 9/12, 9/19, 9/26
Peel N' Eat Shrimp
2 dozen shell on shrimp 2 tablespoons Old Bay 6 oz lager of your choosing
1 tablespoon habanero powder (cayenne is a good substitute) 1 tablespoon lemon zest 1 teaspoon sea salt ½ cup butter, softened
Directions: Make the butter. Mix all ingredients for the butter with a stand-mixer, hand-held mixer or vigorously with a wooden spoon. Refrigerate or set aside.
Take a large pot and add the beer into it. Once it comes to a boil add the shrimp and Old Bay. Cover the shrimp and cook until the shrimp are completely cooked. This should take about 4-5 minutes.
Once cooked, drain the shrimp and toss with the butter. Serve with lemon and cocktail sauce
Beacoup Melon Punch
Juice and strain: 1 watermelon 2 cantaloupe 2 honeydew melons
Combine the juices. Next, add the alcohol. For every 4 quarts of juice, add 1 liter of vodka and 1 quart of mint simple syrup (recipe below.)
Mint Simple Syrup:
Make a light simple syrup, by taking 2 cups sugar and 1 cup water and adding to a saucepan. Bring to boil. Add two bunches of mint leaves--using the leaves only. Bring to a hard boil then drop to a simmer and turn off the heat when the leaves start to brown. Let steep for 5-10 minutes longer. Strain off the mint leaves and chill until ready to use.