Belgian Style Ale Shrimp and Grits

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


  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