Shrimp and Beer-Cheese Grits

A homebrew and cheese infused grits covered in lemony shrimpers

A homebrew spin on a classic shrimp and grits recipe. Packed with a ton of extra sharp cheddar cheese, garlic and a few homebrew beers, you have probably the best tasting shrimp and beer-cheese grits dish ever. It's like beer-cheese dip mixed with grits and shrimpers. Piled high with bacon and chives doesn't hurt either, right? Give it a try, you won't be dissapointed.

This recipe takes about 40 mins start to finish and serves 4 people.


4 cups homebrew beer
1 tsp Kosher salt
1/2 tsp ground pepper
1 cup instant grits
3 tbsp unsalted butter
3 cups shredded extra sharp cheddar cheese
1 pound shrimp, peeled and deveined
5 slices bacon, chopped
4 tsps fresh lemon juice
2 tbsp chopped parsley
1 cup slices green onions
2 cloves garlic, minced


Bring homebrew beer to a low boil. Add salt and pepper. Add grits and cook until beer is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheddar cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In bacon drippings, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, green onions and garlic. Saute for 3 minutes. Spoon beer-cheese grits into a serving bowl. Add shrimp mixture and mix well. Serve and eat right now.

Christian Lavender is a father, husband, computer geek, beer writer and homebrewer in Austin, TX. He currently brews on Picobrew's Zymatic, a Brew-in-a-Bag system and enjoys styles ranging from hoppy session NEIPAs to funky sours.

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