Cajun Shrimp & Freedom Rock Cheese Grits with Crispy Hickory Bacon

If you were to ask any of your friends to rattle off several popular food combinations, shrimp & grits would be somewhere in their top ten list. It’s no surprise that this traditional dish from the lowcountry of coastal South Carolina and Georgia has become such a popular recipe of Southern cuisine.

Using minimal ingredients (mostly shelf stable pantry ingredients like grits), shrimp and grits is a versitle recipe that can substitute multiple ingredients. Don’t have shrimp? You can use fried fish or even popcorn chicken.

The addition of Sun King Brewery’s Freedom Rock (Session IPA) creates a gentle swettness and mild bitterness to the white cheddar grits. Paired with the spicy, smoky flavor of the creole shrimp, your taste buds are in store for a mighty tasty treat.


For Cooking The Grits:

  1. Bring 1 (12-oz.) can of Freedom Rock and 3 cups water to a boil in a medium saucepan over medium-high heat.
  2. Gradually whisk in 1 cup uncooked quick-cooking grits and 1 1/4 tsp. salt. Cover, reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened.
  3. Add 1 1/2 cups shredded white cheddar, whisking until cheese melts. Season grits to taste

For Cooking The Shrimp:

  1. In a large skillet, slowly cook bacon unitl crisp, set bacon aside on a paper towel lined plate and reserve 2 tblspns of the bacon fat.
  2. Add worcestershire, lemon juice, black pepper, Creole seasoning, and garlic and cook over moderately high heat until a slight simmer appears.
  3. Add shrimp and cook until spightly pink, about 1 minute on each side.
  4. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat.
  5. Place shrimp in a bowl and pour sauce over top, adding bacon and scallions last.
  6. Serve with French bread for dipping.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.