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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