Shrimp and Grits

½ recipe grits

8 ounces smoked Gouda cheese, grated

BBQ Beer Glaze

1 pint gluten-free beer

16 ounces ketchup

¾ cup packed dark brown sugar

2 teaspoons red pepper flakes

12 ounces bacon

8 ounces Crimini mushrooms, quartered

1 tablespoon olive oil

1 ½ pounds large shrimp, peeled and deveined

1 bunch green onions, chopped

Salt, pepper, and Creole seasoning, to taste

Preheat oven to 350 F.

Prepare the grits as directed. Add the Gouda with the cream cheese and butter..

Make the BBQ Beer Glaze. Combine the beer, ketchup, brown sugar, and red pepper flakes in a large pot. Bring to a boil. Stirring often, continue to boil until it is reduced and coats the back of a spoon.

Prepare the bacon and mushrooms. Place a cooling rack on a sheet pan that has a lip. Spread the bacon in a single layer on the cooling rack. Back for 15-20 minutes until it is crisp. After the bacon has cooled, chop it into small pieces. Reserve the fat that is in the sheet pan. Heat the bacon fat in a skillet. Cook the mushrooms in the bacon fat until they have softened. Set the bacon and mushrooms aside.

Season the shrimp with salt, pepper, and/or Creole seasoning. Heat the olive oil in a large skillet over medium heat. Cook the shrimp on one side for about 3 minutes, turn them over, and cook for another three minutes. Add the mushrooms, bacon, and about ¼ of the BBQ Beer Glaze. Stir constantly until the shrimp are fully cooked.

To plate, place a mound of grits in a deep bowl, spoon out some of the shrimp mixture, and garnish with green onions.

Serves 4.