I’m still in shock.
A few days ago I was given word that I’m a finalist for a Saveur award for BEST Original Recipes. Best on the entire internet and in the entire world. Out of the millions of food blogs out there and out of the 30,000 they considered, they chose The Beeroness as one of the six best.
I’d love to tell you that I feel justified, or vindicated. But really, I feel humbled. I feel honored. I even feel a little overwhelmed.
I want you to like what I’m doing. I want you to make my recipes for your family, I want them to become your recipes, for these recipes to be a great excuse to explore craft beer. But I never really needed it to be more than that, more than just me and you making some beer food and sharing it over a few pints.
And the Saveur goes and makes me want this too. I want to win it, for us, for the love of beer food.
So take a second and vote for The Beeroness for the Best Original Recipes.
Because beer food really is the best.
Ingredients
- 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
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red chili flake
- ½ tsp smoked paprika
- ¼ tsp salt
- 1 lb raw shrimp, peeled and deveined
- 2 tbs butter
- 3 clives garlic, minced
- ½ cup saison beer
- ½ cup Mexican crema
- 2 tbs fresh lime juice
- 1 avocado, sliced
Directions
- 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.
- While the polenta is cooking, make the shrimp.
- In a small bowl stir together the chili powder, garlic powder, onion powder, red chili flavors, smoked paprika and salt, set aside.
- 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.
- Add the shrimp, sprinkle with seasonings.
- Cook the shrimp until pink, remove from heat.
- In a small bowl stir together the crema and lime.
- Plate the polenta, top with shrimp and avocado slices, drizzle with crema.
I use Bob’s Red Mill Polenta (affiliate link), it’s non-GMO, organic, very consistent and really high quality.
Polenta, shrimp and cream are my favorites. Love this meal!
Congrats on the Saveur award. That is so exciting and totally well deserved!! Voting now!
I am not shocked at all. Well deserved. Congratulations!
Looks delicious! Not huge shrimp fan, so I’ll be trying this with chicken.
Congrats Jackie! Totally & completely deserved. I absolutely love you and your recipes! This spicy beer shrimp has my heart!
I LOVE that you used a saison, LOVE them! This sounds incredibly delish and I will keep voting!
Congrats!!! What an honor. Fingers crossed for you!
I think I’ve died and gone to heaven!
Congrats! I’m a new follower but what I have seen, you deserve the award.
you so deserve this, friend! and you of course have my vote!!!!
ummm… yes.
shrimp? check. saison? check. polenta? check. smoked paprika? check. avocados? check.
it’s like all of my favorite foods in one dish!!! are you in my brain? can’t wait to try this!
Very interesting take on shrimp and grits. This and your site as a whole definitely sounds Saveur worthy to me. Congratulations!
Congrats on being a finalist – it is very well deserved!
And this shrimp – amazing. I’ve been on a shrimp kick lately and they’ve had such an amazing sale here at my local grocery store so you know I’ll be making this soon!
Yum, these look great, Jackie! A version of what we call “shrimp and grits” here down south. Delish!