Low Country Shrimp and Grits with Jalapeno Pale Ale
Jlapeno pale ale adds an extra spice kick and much needed brightness to this recipe for low country shrimp and grits.
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Ingredients
- 4 cups chicken stock
- 1 cup stone-ground grits (not instant)
- 1/2 cup heavy cream
- 2 cups cheddar cheese, grated
- 6 oz of bacon, chopped into quarter inch pieces
- 1 bell pepper, diced
- 8 oz of baby bella mushrooms, sliced
- 1 jalapeno, diced
- 1 medium onion, diced
- 2 garlic cloves, diced
- 2 pounds of shrimp, peeled and deveined
- 1/2 cup of jalapeño pale ale (or other pepper beer)
- 1/2 cup of mushroom stock
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