Dinner,  Recipes

Butter Beer Prawn with Cheesy Beer Grits

Being a Southerner, I do love grits, and not the instant kind. This is my recipe created for World Food Championship in Las Vegas. It was rich, decadent and brought rave reviews and high scores, ranking me #7 in the World in the Seafood category, not to brag. Just facts, ma’am.

It takes a little time and patience to make but well worth the effort.

Butter Beer Prawn with Cheesy Beer Grits

Ingredients

  • Grits
  • 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
  • Instructions

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Notes
  6. *You can also add a little sliced green onion over top, like I did in the photo, instead of parsley

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