Beer-Poached Shrimp and Pumpkin Grits


  • 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.


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