• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Beer Girl Cooks

Cooking & Craft Beer

  • Home
  • About
  • Recipes
  • Privacy Policy
  • What’s on Tap?

shrimp

Belgian Style Ale Shrimp and Grits

November 28, 2016 by rachelle 21 Comments

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.

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 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.

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!

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.

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!

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
Print

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

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

NOTES:

  1. 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.
  2. 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.

 

Belgian Style Ale Shrimp and Grits

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!

Filed Under: Entrees Tagged With: ale, beer, beer shrimp and grits, belgian, belgian ale, belgian style ale shrimp and grits, grits, shrimp, shrimp and grits, southern

White Wine and Garlic Shrimp Angel Hair Pasta

February 18, 2016 by rachelle 21 Comments

This post contains affiliate links.

DSC_0004

 

Hi friends!  Thank goodness we’re on the homestretch to the weekend!  Woo-hoo!   I don’t know about y’all, but I’m so ready.  Even though this was a short week it was still too long. 🙂

 

DSC_0010PM2

 

So we’re keeping things short and easy and continuing our theme of easy weeknight meals.  It doesn’t get much easier than shrimp and pasta!

 

DSC_0005

 

We usually have this dish a few times a month because it’s so easy.  Throw in a salad or a vegetable and you’re good to go!  Actually, sometimes I just toss some fresh broccoli into a colander and pour the hot water – pasta and all – over it.  It steams up just perfect and you have a complete meal!

 

DSC_0005

 

Who doesn’t love an easy weeknight meal that can be put together with little effort?  Sometimes we plan and sometimes I just send Chris a text asking what he wants to have for dinner.  I have to admit that it’s much easier when we have planned ahead!  Sooooo……

I want to remind you about my friend Raquel’s Guide to Meal Planning.  Raquel is a blogger from My California Roots and she wrote an ebook Guide to Meal Planning.  She gave me a copy to review (and I’m totally going to put it to good use) and I’m super excited about it.

The guide includes:

  • Templates for meal planning
  • Recipe Keeper Spreadsheet (which is awesome and helpful!)
  • Meal Planning Toolkit
  • A mini book on tips for creating the best meal plans ever
  • Extra goodies!

The guide is just released this week and is only available until Friday.  I honestly love this Guide to Meal Planning and would totally recommend it even if it wasn’t published by my friend!  I am 100% confident that it will be a life-saver for anyone with a family to feed and for people who want to keep to a healthy diet – which is always easier when you have your meal plans in place so that you’re not hitting the drive-through on your way home from work because you didn’t plan.

I highly recommend you go check out Raquel’s Guide to Meal Planning.  To do that, click here: Guide to Meal Planning

 

[amd-zlrecipe-recipe:142]


 

This post contains affiliate links.  I received a free copy of the Guide to Meal Planning to review and all opinions are my own.   The only additional compensation I will receive is if you click on the affiliate link and purchase the Guide to Meal Planning, I will receive a commission.  I only recommend products that I’ve tried, reviewed, and would totally (and do!) use myself.

White Wine and Garlic Shrimp Angel Hair Pasta

Filed Under: Archives Tagged With: easy, pasta, shrimp

Grilled Radicchio and Romaine Salad with Grilled Shrimp and Mango Dressing

June 11, 2015 by rachelle 28 Comments

Grab your tongs and get your grill on!

 

DSC_0388

 

I’ve been grilling and putting beer in everything I can get my hands on lately.  There is no beer in this post, but stay tuned – there are some beer dishes and brewing posts coming very soon.  For now, how ’bout we just grill up a salad.

 

DSC_0354

 

I’ve been totally obsessed with mangoes lately too.  Which is weird – I have never been a big fan of the mango.  I didn’t grill them, but I did add one to the salad and tossed another one in the blender to make not one, but two salad dressings.

 

DSC_0365

 

Yeah – a hers and his because that’s the way we roll around here – some of us like it spicy and some of us are weenies.

 

DSC_0362

 

I’ll leave it to you to figure out who is who.

 

DSC_0374

DSC_0382

 

Happy weekend, Y’all!

 

Print

Grilled Radicchio and Romaine Salad with Grilled Shrimp and Mango Dressing

Ingredients

For the Shrimp and Marinade

  • 1 lemon both juice and zest
  • 1/4 cup olive oil
  • 3 cloves garlic minced, grated, or pressed
  • 1/4 teaspoon ground cayenne pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon DIjon mustard
  • 1 pound peeled and deveined shrimp

For the Dressing

  • 1 mango peeled, pitted, and roughly chopped
  • 2 cloves garlic minced, grated, or pressed
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 3 tablespoons honey
  • 1/4 cup water
  • 1 red chili pepper
  • Salt and pepper to taste

For the Salad

  • 1 head radicchio cut into quarters or eighths - depending how big
  • 8-10 asparagus stalks
  • 1 head romaine halved or a package of romaine pre-washed and separated
  • 2-4 tablespoons olive oil
  • salt and pepper
  • 1 mango peeled, pitted, and cubed
  • 1 avocado peeled, pitted, and sliced

Instructions

For the Shrimp and Marinade

  1. Combine all marinade ingredients in a zip top bag
  2. Add shrimp, seal, and refrigerate for 1 hour

For the Dressing

  1. Combine all ingredients except the water in a blender and blend until smooth
  2. Use water to thin 1 tablespoon at a time until it reaches your desired consistency
  3. I removed about half the dressing into a Mason jar then threw the chili pepper into the blender with the remaining dressing and blended until somewhat smooth

For the Salad

  1. Heat grill or grill pan on high, lightly coat with cooking spray
  2. Toss radicchio, asparagus, and romaine in olive oil and salt to taste
  3. Add radicchio and asparagus to hot grill or grill pan and grill for 3-4 minutes, depending on size, turning radicchio 1-2 times and asparagus every minute or so
  4. Remove from grill to a platter and tent with foil
  5. Remove shrimp from marinade into a bowl, discard marinade
  6. Add shrimp to grill or grill pan, cook in 2 -3 batches if you don't have enough room to do all at once (I did 2 batches) about 2 minutes on one side and flip, cook another minute or so, depending on size - remove slightly before they are done and put on plate and lightly cover with foil tent, repeat with the rest of the shrimp
  7. Grill romaine - a couple of minutes if using a whole head split in half, about 1 minute for single leaves
  8. Add romaine and asparagus to the platter with the radicchio, arrange avocado and mango on same platter and toss shrimp and any juices from the plate over the top
  9. Serve with dressing

Notes:

  • Here is the deal on the divided dressing – I do not like spicy food, but for Chris – the hotter the better!.   I usually end up dividing things up and adding a bunch of spice to one and leaving the other without.  That’s what I did here.  I split up the dressing and added a chili pepper for Chris.  I seeded it and he said he would have like more heat, so use your own judgment.
  • You can also add more dried cayenne pepper to the shrimp marinade.  I could taste it and Chris could not, so it really depends on your tolerance.  For a scale – I have none and Chris is off the charts spicy man.

Update:  For some reason I must have lost my mind and in the recipe had only 2 tablespoons of olive oil. It now reads 1/4 cup and depending on your taste could be 1/3.  Also, salt and pepper to your preferences.

Filed Under: Archives Tagged With: avocado, cayenne, chili, dressing, Fruit, grill, Grilled, lettuce, mango, radicchio, romaine, salad, shellfish, shrimp, vegetables

Primary Sidebar

logo
Food Advertisements by
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

Subscribe to our mailing list!

logo
Food Advertisements by

Search

logo
Food Advertisements by

Footer

 
 

Beer Girl Cooks is a website designed for cooking with craft beer for adults over 21. Please do not serve alcohol to minors.

Copyright © 2023 · Development by Grace and Vine Studios