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
- 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
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
Discard all but 2 tablespoons of bacon drippings from the skillet, add butter, and return to medium heat
Add onion, green pepper, and red pepper and cook until softened and fragrant, 3 - 4 minutes
Add garlic and cook another minute, stirring frequently careful not to burn
Add tomato paste and stir for another minute
Sprinkle vegetables with flour and cook another 1 -2 minutes, stirring frequently
Add beer, bring to a boil, and reduce to a simmer
Cook a few minutes until mixture thickens
Add chicken stock 1/4 cup at a time, until desired thickness is reached
Add shrimp and cook until pink in color - the timing will vary according to the size of the shrimp
Serve over grits and garnish with parsley if using
- 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.