Print

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

Print Recipe

Ingredients

Scale

For the Polenta:

  • 2 cups chicken broth
  • 1 cup water
  • 1 cup Saison beer
  • 1 cup dry polenta (corn grits)
  • 3 tbs butter
  • 3 wt oz smoked gouda, shredded
  • Salt and pepper

For the Shrimp:

  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp red chili flake
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbs butter
  • 3 clives garlic, minced
  • 1/2 cup saison beer

For the Crema:

  • 1/2 cup Mexican crema
  • 2 tbs fresh lime juice
  • 1 avocado, sliced

Instructions

  1. Heat the chicken broth, water and beer in a pot over medium heat. Add the polenta and cook over a low simmer, stirring occasionally, until creamy. About 30 minutes. Stir in the butter and cheese, add salt and pepper to taste.
  2. While the polenta is cooking, make the shrimp.
  3. In a small bowl stir together the chili powder, garlic powder, onion powder, red chili flavors, smoked paprika and salt, set aside.
  4. Melt the 2 tablespoons of butter in a skillet over medium high heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in the beer.
  5. Add the shrimp, sprinkle with seasonings.
  6. Cook the shrimp until pink, remove from heat.
  7. In a small bowl stir together the crema and lime.
  8. Plate the polenta, top with shrimp and avocado slices, drizzle with crema.

Find it online: https://legenrecipes.com/recipe/spicy-beer-shrimp-smokey-creamy-saison-polenta-lime-crema/