This article was written by Breweries In PA Contributor Paired Pints.
The story of how I found out about Crowded Castle Brewing Company started early during my time here in Phoenixville. In 2017 or 2018, after about 10 drinks at the local distillery, Bluebird, my friend and I drunkenly stumbled into their establishment. All I remember is playing checkers, having good beer, and ordering a pizza.
Located in the heart of Phoenixville’s booming Bridge Street, Crowded Castle offers up a great place to hang out and chill. They’ve recently partnered with a talented chef, Justin who started Merci Kitchen, and from what I’ve seen, the food is quite possibly the most beautiful dishes that come out of a brewery.
The Beer:
They had every right to put the word juice in the title of this beer. Juice My Imagination is a 5.8% ABV mango and tropical fruit-forward New England style IPA. Hazy look with a bright taste, I knew this beer would be perfect for my shrimp burger recipe. This smooth and fruity IPA balanced ginger, curry spice, and turmeric and even made the flavor in the carrots come out.
Patties:
1 cup minced shrimp
¾ cup Shredded Carrots
1 shallot diced or micro planed
1 finger of micro-planed ginger
3 green onions
2 eggs
½ cup Panko (add more if your patties aren’t holding together)
1 Teaspoon Turmeric
1 Teaspoon Chili powder
1 Teaspoon Curry powder
• Clean and mince shrimp into small pieces.
• Clean ginger and shallot and grate as needed.
• Clean and cut on the bias of green onion, cutting thin slices.
• Beat the eggs
• Form into patties and place, evenly spaced on a baking sheet.
• In a large greased pan set heat to medium.
• Working in batches, gently place your patties in the pan cooking for 3-4 minutes on each side.
• Place on a clean baking sheet, allowing burgers to rest for 1-2 minutes before putting on a roll to serve.
The Burger:
Masala Sauce from Trader Joe’s
King’s Hawaiian Hamburger Rolls
• Top patty with Masala sauce.
• Serve burger on a roll.
