Belgian Style Ale Shrimp and Grits is an easy dish full of flavor and updated to include floral notes from a Belgian craft beer sure to be a new favorite!
I figured you’d be tired of turkey by now.
I feel like the last days of November following Thanksgiving are kind of a limbo place. That place where I’m still full of all the heavy food and exhausted from the preparation and cleanup, yet not quite ready to get my holiday bake on.
So I made you some Belgian Ale Shrimp and Grits. Something so far from the aftermath of Thanksgiving and so far from the sweetness of all the holiday baking. I actually made this dish over a month ago, but didn’t get around to posting it because of all the holiday stuff.
Chris and our friend Jeff went to the Panthers – Cardinals game here at home. These guys have traditionally gone to at least one home game together each year then come back to our house for dinner. This game was on October 30th, the day before Halloween, and it was about 80 degrees, so the typical post-game pot roast dinner seemed a bit out of season. Shrimp was on sale and that’s how we rolled. Add beer.
We won after a string of losses and there was much cause for celebration. That is until someone brought up politics, that ridiculous election, and all things that should never be discussed. That may or may not have been the day I may or may not have thrown this pie. Don’t judge me. I make no admissions.
Belgian Style Ale Shrimp and Grits
Ingredients
- 6 pieces bacon cut into 1 inch pieces
- 2 tablespoons butter
- 1 onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 16 ounces Belgian style ale
- 1 cup chicken stock
- 1 - 1 1/2 pounds of shrimp peeled, deveined, tails on or off
- 1 cup yellow corn grits prepared according to package directions - I used Bob's Red Mill because I like the smooth texture
- Chopped parsley as an optional garnish
Instructions
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In a cast iron skillet cook the bacon over medium-high heat until crispy, remove from pan, drain on paper towel lined plate, set aside
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Discard all but 2 tablespoons of bacon drippings from the skillet, add butter, and return to medium heat
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Add onion, green pepper, and red pepper and cook until softened and fragrant, 3 - 4 minutes
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Add garlic and cook another minute, stirring frequently careful not to burn
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Add tomato paste and stir for another minute
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Sprinkle vegetables with flour and cook another 1 -2 minutes, stirring frequently
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Add beer, bring to a boil, and reduce to a simmer
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Cook a few minutes until mixture thickens
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Add chicken stock 1/4 cup at a time, until desired thickness is reached
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Add shrimp and cook until pink in color - the timing will vary according to the size of the shrimp
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Serve over grits and garnish with parsley if using
NOTES:
- I used a Belgian style ale in this dish. I am confident that a wit or wheat beer would also be delicious. You could use a pale ale that’s not very hop forward, but I would stay away from an IPA or anything too hoppy or bitter because once you reduce that it’s going to be the main flavor you have and it’s not going to be good. Stick with the floral or malty styles of craft beer and you’ll be good.
- I can’t remember what size these shrimp were, but the cooking time will be longer, the larger the shrimp are. They just poach in the sauce at the very end for a few minutes until they’re pink and no longer translucent. Most will only take about 3 – 5 minutes.
You’ve stolen my heart with this dish Rachelle! Shrimp and grits is one of my favorite Southern dishes! I can’t wait to try your version! It sounds amazing!
Wouldn’t I love this in front of me right now!! Looks so good. Laughing at the sentence ‘Add beer’. Did you really throw that pie? Years ago, I threw a pizza, lol 😀 And then I was like, really? What a waste. Haha, I love food too much to do that now…hehehe. Hope you’re having a great week! XO
I am definitely turkeyed out, so bring on the seafood! Shrimp is one of my favorites, so I’m loving that you paired it with grits! Definitely my kind of meal!
Haha! I chuckle whenever you mention the pie-throwing incident of 2016! (I’m sure it wasn’t funny at the time, but it sure is funny in hindsight…) Anyways, love the shrimp + grits recipe here. You know I love me some traditional southern foods, and this one totally lives up to it…with a beer twist! I also love Belgians, so I need to try this one ASAP. 🙂
Rachelle,
I cooked my first Shrimp and grits not a long ago, but damn girl, you have rocked this recipe by far!! I love that you added belgian ale, less hoppier! This is a relief after all the thanksgiving eating!!
I love how not Thanksgiving this is! We’re just about done with the leftovers and this will slide in just perfectly!
If this isn’t a sight for sore eyes! I am ready for something different, that’s for sure! 🙂 (PS – I already left a comment and it didn’t show… if it does by some miracle later – you’ll know why I left two!)
There’s nothing better than shrimp and grits…unless you add a bit of beer to it! 🙂 You’ve done it again…another great dish!
I have never made grits, but you have now, officially, inspired me!
Hahahaha. Dude, don’t people know you just DO NO bring up politics at a dinner party? That is THE biggest party foul ever. I would have thrown a dang pie too, so you will get no judgment from me!! I LOVE this shrimp and grits, girl! I mean, I love shrimp n’ grits in general, but add some ale in there? Heaven!! This dinner has my name written all over it! Pinned! Cheers, sweets!! xoxo
This is such a fun spin on shrimp and grits!! I’m in full on holiday baking mode but at the same time also healthy dinner mode! haha balance!
That is one beautiful dish. I’m tired of turkey and this will be a great dish to try.
Such a flavorful recipe!
Oh I can only imagine the flavor in here!! It sounds so AMAZING!!!
Love shrimp and grits, but rarely cook it. Looks wonderful! Can’t wait to try it!
Yes please! This looks so comforting and tasty!
Yum!! I love beer based foods :’)
i love shrimp and grits, this looks amazing! Going to try this recipe soon!
I’m afraid I’m unable to eat shrimp, but this sounds like something my husband would absolutely adore! Definitely passing the recipe along to him!