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Fall Beer Poached Shrimp and Loaded Pumpkin Grits

Makes 2 servings


  • 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


  • 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.