Belgian Style Ale Shrimp and Grits

• Meat

  • 6 pieces Bacon

• Seafood

  • 1 lbs Shrimp

• Produce

  • 3 cloves Garlic
  • 1/2 Green bell pepper
  • 1 Onion
  • 1 Parsley as an optional garnish
  • 1/2 Red bell pepper

• Breakfast Foods

  • 1 cup Corn grits prepared according to package directions - i used bob's red mill because i like, yellow

• Canned Goods

  • 1 cup Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 tbsp Flour

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 16 oz Belgian-style ale

Found on beergirlcooks.com

Directions

• 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