Shrimp and Grits with Jalapeño Ale


Main Dish
Shrimp and Grits with Jalapeño Ale

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    There's a new shrimp and grits recipe in town and it certainly isn't short on flavor! Jalapeño pepper ale adds a depth of flavor and aroma you won't want to miss.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    3 c. water
    1 c. Hy-Vee whole milk
    1 c. quick 5-minute grits
    ¾ c. Hy-Vee shredded sharp Cheddar cheese
    2 ⅛ lbs. frozen peel and deveined raw shrimp (13 to 15 count), thawed
    1 tbsp. Gustare Vita olive oil
    ½ (12-oz.) fully cooked smoked andouille chicken sausage, bias-sliced ,1/4-inch thick
    1 package(s) (8-oz.) baby bella mushrooms, 1/4-inch thick
    1 c. Hy-Vee Short Cuts chopped white onions
    ½ c. Hy-Vee Short Cuts chopped red bell peppers
    2 medium jalapeño peppers, seeded and chopped
    2 clove(s) garlic, minced
    1 bottle(s) (12-oz.) jalapeño pepper ale or spicy beer
    ½ c. Hy-Vee Smart Chicken organic mushroom-chicken bone broth
    2 tsp. lemon zest
    3 tbsp. fresh lemon juice
    1 tsp. smoked paprika
    1 tsp. chopped fresh chives

    Things To Grab

    • Saucepan
    • Whisk
    • Paper towels
    • Nonstick skillet
    • Plate
    • Ladle


    1. Combine water and milk in a 3-quart saucepan; bring to boil. Slowly whisk in grits. Cover and reduce heat to medium-low. Cook for 5 to 7 minutes or until slightly thickened, whisking occasionally. Remove from heat; stir in Cheddar cheese and set aside.

    2. Meanwhile, peel shrimp; remove tails. Pat dry with paper towels. Heat olive oil in a deep, 12-in. nonstick skillet. Add shrimp; cook over medium-high heat for 3 to 4 minutes or until shrimp reach 145 degrees, turning often. Transfer shrimp to a plate and set aside.

    3. Add sausage, mushrooms, onions, red peppers, jalapeño peppers, and garlic to same skillet. Cook over medium-high heat for 3 to 4 minutes or until softened, stirring occasionally.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen
    4. Remove skillet from heat. Add beer, bone broth, lemon zest and juice, and smoked paprika. Return to heat; bring to a boil. Reduce heat to medium. Simmer, uncovered, for 6 to 8 minutes or until reduced by one-third. Stir in shrimp.

    5. Ladle grits into individual bowls and top with shrimp mixture, garnish with chives. Season with additional salt and pepper to taste.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 205mg
    • Sodium: 840mg
    • Total Carbohydrates: 31g
    • Protein: 33g

    Daily Values

    Iron 10%
    Calcium 25%
    Vitamin D 6%
    Potassium 10%