- 4 slices bacon, cooked and crumbled
- 2 1/4 cups water
- 1/2 cup canned pumpkin
- 1/2 cup heavy cream
- 3/4 cup quick grits
- 1/2 teaspoon salt
- 1/2 large Vidalia onion, sliced
- 20 ounces pumpkin ale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup shredded Parmesan cheese
- cracked black pepper, to taste
- 1/4 cup diced green onions
Cook and drain bacon, reserving drippings. Set aside.
Bring water to a boil in a large saucepan over medium heat.
Whisk in pumpkin, heavy cream, grits, and a 1/2 teaspoon or so of salt.
Turn down heat to medium low, cover, and simmer for 5 minutes.
Meanwhile, in a skillet over medium heat, add about 1 tablespoon of reserved bacon grease (or olive oil). Add sliced onions and cook until softened.
Add about 2 ounces of the beer to onions and steam them until beer is absorbed. Remove from heat.
In a small saucepan, add remaining beer and bring to a slow simmer over medium heat. Add shrimp, stirring occasionally, and poach in the beer until pink, about 3-4 minutes. Remove shrimp immediately from poaching liquid to a bowl.
Add grits to a large bowl and stir in bacon, onions, Parmesan cheese, and black pepper.
Divide grits into 2 serving bowls. Top each with half the shrimp and garnish with green onions and additional Parmesan cheese if desired.