October Recipes

Shrimp and Grits with Jalapeño Pale Ale

30 Minutes Or Less Badge
Bowl of Shrimp and Grits with Jalapeno Pale Ale


  • 3 cups water
  • 1 cup Hy-Vee whole milk
  • 1 cup quick 5-minute grits
  • ¾ cup Hy-Vee shredded sharp Cheddar cheese
  • 2 ⅛ lb 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 ,¼-inch thick
  • 1 package(s) (8-oz.) baby bella mushrooms, ¼-inch thick
  • 1 cup Hy-Vee Short Cuts chopped white onions
  • ½ cup 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 cup 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
Add Ingredients to Cart


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.
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°, turning often. Transfer shrimp to a plate and set aside.
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.
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.
Ladle grits into individual bowls and top with shrimp mixture, garnish with chives. Season with additional salt and pepper to taste.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 205mg 68%
Sodium: 840mg 37%
Total Carbohydrate: 31g 11%
Dietary Fiber: 3g 11%
Sugars: 5g 10%
Protein: 33g 66%

Similar Recipes