Shrimp & Grits
The “official” recipe name is Butter Beer Prawns with Cheesy Beer Grits.
In a contest I had to infuse beer as an ingredient into a seafood dish, and this is what I came up with. The grits were Bob’s Red Mill because they’re just simply the best around.
You can use any beer, but I used Shiner Bock.
I wanted to infuse the beer into the grits and the sauce, so when I made the grits I used beer and water as the liquid. Whisking is the key when it comes to making good grits, and I don’t believe in using instant. Add the salt at the beginning or I guarantee they will not be salty enough. Adding it at the end does nothing.
I used sharp white cheddar cheese along with some whipping cream to take them to grit heaven.
The sauce starts with bacon grease and is layers of favors and spices. Beer along with chicken stock is the liquid, and the shrimp are adding at the very end so they don’t turn into rubber. Cover, stir once and they’re done in just a couple of minutes. Crumbled bacon crowns this masterpiece, and I call it a masterpiece because it’s one of my favorite recipes.
It takes a little effort but is well worth the extra steps and ingredients, especially if you want to impress someone.
- 1 cup beer or ale
- 3 cups water
- 3/4 teaspoon salt
- 1 cup yellow grits (not instant)
- 1/4 cup whipping cream
- 3/4 cup sharp white cheddar cheese, shredded
- 2 Tablespoons unsalted butter
- Beer Butter Prawns
- 1 1/2 pounds prawns
- 2 Tablespoons Cajun seasoning
- 1 Tablespoon paprika
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon, cut into 1-inch pieces
- 2-3 Tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 1 cup chicken stock
- 1 cup beer
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- dash Louisiana hot sauce
- 4 Tablespoons parsley, chopped (or chopped green onions)
- To make the grits, combine beer and water in a medium saucepan. Add salt and boil. While whisking, gradually pour in grits. Keep stirring for 1 minute. Reduce heat to low, cover and cook on low 20 minutes, whisking occasionally. Mix in whipping cream, cheese and butter. Keep on low heat, covered, whisking occasionally, until prawns are cooked.
- Peel and devein prawns, remove tails. In a medium bowl combined Cajun seasoning, paprika, Italian seasoning, salt and pepper. Mix well and sprinkle over prawns in bow. Set aside.
- In a small saucepan, cook bacon until crisp. Drain on paper towels and set aside. To same pan the bacon was cooked in, add 2 Tablespoons butter and melt over medium high heat. Add garlic and cook 1 minute, stirring. Add prawns and cook 2 minutes, just until they turn pink. Remove shrimp to a bowl, cover and keep warm.
- Add an additional 1 Tablespoon butter to the pan and add the flour. Stir to make a roux. Cook over medium heat until light tan, stirring constantly. Slowly add chicken stock and beer. Add the whipping cream and continue to whisk. Add Worcestershire sauce and hot sauce. Add prawns. Serve immediately with cooked bacon over top and chopped parsley over top, if desired.
- Serves 4.