Drunk enRiched Shrimp & Grits

Serves 4

FOR GRITS

  • 4 cups water
  • 3/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup coarse stone-ground white grits
  • 1 cup whole milk
  • 1/4 teaspoon black pepper
  • 1/4 cup maple syrup
  • 1/4 cup Darwin Brewing Co. Llama Mama Milk Stout
  • ½ cup sharp cheddar, grated

Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.  Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 20 minutes more. (Grits will have a soft, mashed-potato-like consistency.)  Stir in pepper, cheese, maple syrup, and remaining tablespoon butter or bacon grease.

SHRIMP SAUCE

  • 2 slices raw bacon, chopped
  • ½ stick butter
  • 1 medium Spanish onion, diced
  • 2 tbsp flour
  • 1 cup Darwin Brewing Co. Pirata Pilsner
  • ½ lb shrimp, peeled & deveined, tossed in ¼ cup blackened seasoning (can be adjusted to taste)

Cook bacon in large skillet, then add butter to melt.  Add onions and cook until translucent.  Stir in flour and create a thick paste.  Add in beer, bring to boil then stir in shrimp and cook until liquid is reduced by half.  Ladle over cheesy grits.

TOMATO SALATA

  • 1 large heirloom tomato, diced
  • 2 cloves garlic, minced
  • 8 leaves basil, chopped
  • 1 tbsp extra-virgin olive oil

PROCESS

Combine all ingredients and serve atop Shrimp & Grits.