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Fall Beer Poached Shrimp and Loaded Pumpkin Grits
Makes 2 servings
Ingredients
1
lb
shrimp
peeled and deveined (I use large size, about 20 shrimp)
20
oz
Fall Beer
I use Blue Moon Harvest Pumpkin Ale, a little more than 1 1/2 bottles
3/4
cup
quick grits
2 1/4
cups
water
1/2
cup
heavy cream
1/2
cup
canned pumpkin
4
slices
cooked bacon about 1/2 cup
drained and chopped (reserve bacon grease)
1/2
Vidalia onion
sliced
1/2
cup
shredded Parmesan cheese
1/4
cup
diced green onions
salt/cracked black pepper to taste
Instructions
Bring water to a boil in a large saucepan over medium heat.
Whisk in pumpkin, heavy cream, grits, and a 1/2 tsp or so of salt.
Turn down heat to med low, cover, and simmer for 5 minutes.
Meanwhile, in a skillet add reserved bacon grease, about 1 tbsp, or you can use olive oil, and heat over medium.
Add sliced onions and cook until softened.
Add 2 oz of beer and steam onions until beer is absorbed. Then remove from heat.
In a small saucepan, add 18 oz of beer (1 1/2 bottles) and bring to a slow simmer over medium.
Add shrimp, stirring occasionally, and poach in the beer until pink about 3-4 minutes. Remove immediately to a bowl.
Add grits to a large bowl, top with bacon, onions, Parmesan cheese, and salt/pepper. Stir.
Add grits to plate then top with half the shrimp and garnish with green onions and additional Parmesan cheese if desired.
Serve with a side of sautéed spinach or kale.