No matter where you go in Louisiana, you can catch the rich aroma of French-inspired Creole food. It’s the flavorful taste of Louisiana that you’ll never forget. Who said you can’t make your creole dishes at home? We’ll introduce the concepts, and you do the cooking.
Your search for beer shrimp got 60 results
African cuisine’s diversity reflects the variety of ethnicities, cultures, and culinary traditions in the African continent. Learn here everything you need to know about African food – from exciting facts to the most popular dishes.
The Painkiller is a tropical cocktail that evokes visions of long, balmy nights surrounded by sandy beaches and palm trees. But what makes the Painkiller so special, and what is the history behind this tantalizing drink? Find it out here.
From savory sausages and flavorful oysters to creamy stews and chocolatey cakes, Croatian cuisine is overflowing with mouthwatering recipes waiting to be devoured. Read on for the most popular Croatian dishes as well as tasty recipe tips.
The Bloody Mary is a divisive cocktail – people either love it or hate it. With its bold flavor, unique appearance, and controversial history, nothing is boring about this classic brunch staple. Let’s dive into the origins of this singular drink and find out how to craft the perfect Bloody Mary.
If you’re looking for a refreshing rum cocktail with complex flavors, you’ve got to try a Dark and Stormy. This popular cocktail is a hit worldwide, but harbors a controversial past. Read on for a delicious recipe, plus tasty alternatives.
Ever tried Guatemalan food? If so, then we pretty much share a bond. But if you haven’t, then you’re in for a ride. Learn here everything you need to know about the Guatemalan kitchen with it’s most popular dishes and secret recipe tips.
Explore the world of Danish cuisine, where traditions are treasured but recipes aren’t set in stone. Stay tuned as we venture into the heart of Danish food culture, exposing their five most popular reveals dishes and their one-of-a-kind secret recipes.
Caribbean dishes reach right into the heart of South America, with influences from Europe, India, and beyond. Find here the most popular dishes of the Caribean cuisine you need to try as well as exciting facts about Caribean food.
No drink does a better job capturing the flavors of a sunrise in a glass than a Tequila Sunrise. This classic cocktail serves the taste buds as well as the eyes. Tasting as captivating as it appears, this drink has been a crowd favorite since its creation.
We know martinis should be shaken not stirred. But did the infamous Mr Bond ever discover the joys of the now-famous Dirty Martini? The delicious tang of the added olive brine means you’ll either love it or loathe it. Below are some variations that will have you grabbing that cocktail shaker in no time.
Food occupies an important place in Korean culture. Korean meals are a brilliant blend of colors and flavors that looks delicious and tastes heavenly. Their street food is the same. As you explore it, you’ll get an exclusive look into the heart of the country’s culture.
Cocktails are the lifeblood of any party. In your search for inspiration, you may have come across the green tea shot: a bubbly, lime concoction. Don’t be fooled by its unique color or name — this drink isn’t one you’ll be adding to your detox diet.
The French values of liberty and tradition are integral to their culinary mastery and iconic recipes that have boomed in popularity throughout the years. They’re known for their liberal use of flavor and rich ingredients, adherence to tradition, and going beyond what’s expected of them.
Compared to other tropical fruits, pineapples are a real nutritional miracle. They are refreshing, sweet-yet-sour, and juicy to boot. Read on to learn everything there is to know about the benefits of the fruit and its side effects too. In addition, we’ve put together some valuable tips to help you when buying, storing and preparing pineapple.
Stout Creole Gumbo over Smokey Cheddar Grits
This is something you need to be warned about. At least I did and I think we are alike, you and I. When I first started to dive into trying to figure out this food and cooking thing I didn’t know how important some things were, because not everything is important. Sometimes you can make swaps, skip steps, make it your own, and it’s still delicious. And then sometimes you ignore the "soften the butter" step and your chocolate frosting looks like ground beef and you have no idea what happened.
I’m going to ask you, no, BEG you to cook your flour for a long time and you’ll look at me like I’m a crazy person. It’s just flour! How important can that be?! I’ll just do it for like 3 minutes, it’ll be fine, right?!
I know, I hear you, it doesn’t seem that important. BUT IT IS. Have you ever seen a sad, anemic looking gumbo with a light brown sauce? Back away, don’t eat it. It’s not very good. And it’s because the person who made it skipped that step. It’s ok, they were probably having a bad day, we forgive them. But not your gumbo, your gumbo is dark and gorgeous and delicious. Because you didn’t skip that step. You opened your beer early, drank it and just enjoyed a little moment to yourself. I promise you, it’s worth it.
Especially if the beer you opened was this one:
I spend some of my childhood years in San Luis Obispo, California. If you’ve never driven Highway 1 south from San Franciso, ending in San Luis Obispo to stay the night at The Madonna Inn, you now have a new item to add to your travel checklist. I’ve been all over the world and I promise you, it’s one of the best road trips that exist in the Universe. Once you do, you must reward yourself with a beer at Firestone Walker. The beer doesn’t just have a place in my heart because of where it’s grown, it’s absolutely some of the most amazing and consistent beer there is.
Craft beer can be squirrely, and making batch after batch of the same beer, making sure each batch taste the same as the last, is nearly impossible. But I have yet to try any Firestone Walker beer that isn’t exactly what I want it to be. It’s consistent, and consistently incredible.
Coconut Merlin is a beer you should try, it’s fantastic. If you can’t get it where you live, then I guess you just have to do that road trip I suggested. Don’t worry, there is beer at the end. And it’s really good.

Stout Creole Gumbo over Smokey Cheddar Grits
Ingredients
For the Gumbo:
- 1 lbs bacon chopped
- 1 green bell pepper diced
- 1 cup white onions diced
- 2 tablespoons olive oil
- 1/3 cup flour
- ½ cup stout beer
- 4 cups seafood or fish broth
- ½ lbs okra sliced
- 2 (14.5oz) cans fire-roasted diced tomatoes
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 1 tablespoon gumbo file
- 1 lbs andouille sausage cut into ½ inch rings
- 1 lbs raw shrimp
- 1 lbs live clams
- Chopped parsley
For the Grits:
- 3 ½ cups chicken broth
- ¼ cup half and half
- 1 cup corn grits
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ cup shredded cheddar cheese use smoked cheddar for a more intense smoke flavor
Instructions
Make the gumbo:
- Add the bacon to a large stockpot or braiser over medium heat. When the bacon starts to render add the onions and peppers, cooking until the onions have softened and the bacon has rendered all of it’s fat.
- With a slotted spoon remove the bacon and vegetables, setting aside. You want about 1/3 cup of bacon fat still in the pan (no need to meticulously measure, just eyeball it), if there is significantly more than 1/3 cup discard excess, if there is less add the olive oil to the bacon fat. Sprinkle with flour.
- Cook the flour, stirring frequently over medium heat, until the roux is dark brown. This will take at least 20 minutes and up to 40 minutes, it’s the backbone of the dishes’ flavor so don’t skip it.
- Once the roux is a dark brown add the beer, scraping to deglaze the bottom of the pan.
- Add the broth, tomatoes, okra, bacon and vegetables, Cajun seasoning, cayenne, file, and sausage. Simmer until slightly thickened, about 10 minutes.
- Add the shrimp and clams, stir slightly and then cover immediately. Allow to simmer for 5 minutes. Lift the lid, discard any clams that did not open. Sprinkle with parsley before serving.
Make the grits:
- Add the broth and half and half to a saucepan, bring to a boil then reduce to a low simmer.
- Add the grits, salt, and smoked paprika, cover with a lid. Simmer, stirring occasionally until the grits have softened, about 25 minutes. Stir in the cheese.
- Serve the polenta topped with gumbo.
Notes
Pale Ale and Baby Kale Creamy Pesto, this five-minute sauce is a game-changer.
If you’ve ever waited tables, you’ve had this nightmare.
You’re slammed. Every table in your section has been sat all at once, plus the section you’re covering for the guy who was cut early. You have 17 four tops. The computer is broken and the cooks aren’t making your food. The bar isn’t making your drinks and the runner is on a smoke break. Your heart is pounding. For some reason, you also can’t move as fast as you want, as if you’re trudging through waist-high mud. You’re being yelled at by every customer.
I’ve worked with gang members in South Central Los Angeles but the only job that ever gave me nightmares was waitressing. The pathetically over reaching people pleaser in me fills with anxiety at the thought of letting people down. Which is one (of the many) reasons I always have beer in my house, liquor in my bar, and even though I don’t drink it, white wine in my fridge. This fear has also implanted in me the need to be ready to entertain at a moment’s notice. What if people come over! What if the FedEx guy is hungry! I’m like an Italian grandma, I just want to feed you. Until I figured out how easy it is to make pesto, I used to keep it stashed in my fridge for people feeding emergencies. Add it to potatoes, noodles, make a creamy pesto dip, even put it in some melted butter and serve with cocktail shrimp. It’s a got-to. It’s the most impressive thing you can make in five minutes. Unless of course, you’re too busy with serving 17 parties of 4 all at once.
Pale Ale and Baby Kale Creamy Pesto
Ingredients
- 2 cups packed baby kale
- ½ cup basil leaves
- ¼ cup pecans
- 1 clove garlic smashed
- ½ tsp sea salt
- ½ tsp black pepper
- 3 tbs pale ale
- 3 tbs olive oil
- ½ cup sour cream
Instructions
- Add the kale, basil, pecans, garlic, salt, pepper, and beer to a food processor. Process until well combined.
- Add the olive oil in a slow steady stream until well combined.
- Add the sour cream, pulse to combine.
- Use immediately or store in an air-tight container in the fridge for up to a week.
Spicy Miso Stout Udon Noodles Soup. Only Takes twenty minutes.
I once got beligerantly drunk at a cafe in Spain and asaulted a waiter.
That’s probably a bit of an exaggeration, unless you ask the waiter. My sister and I had been traveling south from Madrid on our way to Morocco and stopped for a few nights in Tarifa. My sister is a fantastic traveling companion, mostly because when I get a few drinks in her she giggles like she can’t speak English. She was one of the youngest attorneys in the State, passing the BAR at 22-years-old, she’s one of the smartest people I know and she turns into a school girl when she has a glass of wine, which is fantastic.
We’d ordered sangria (they’d brought us a giant pitcher to share), calamari, and a tortilla espanola. About half way through the sangria, both of us giggling so loudly we officially became "Those Damn Americans" at the back of the resturant. I was starving and it had been 45 minutes since we’d ordered and the food portion of our order hadn’t arrived, the empty stomach giving the Sangria more power than it should have had.
I stumbled through the resrutant looking for the waiter, completely unsure of how to ask about my food with my limited Spanish skills.
I finally find him by the bar, loading a tray of martinis. "ummm….¿Dónde está mi comida?"
"¿Que?"
I wasn’t sure if it was the Spanish slaughtering that he was confused by or the food order.
"Mi Comdia….Tango hambre." Which, due to the alcohol and lack of Spanish skills, turned into me telling him that I was a man, or a hamburger. This made him more confused, and it made me more frustrated. Which, any man who is trying to feed his hungry girlfriend can tell you, the combination of tired, hungry and drunk does not bring out the best qualities in an otherwise lovely girl.
"Necesito comida!"
He frowned, shoved a menu in my face "¿Qué quieres, SENORITA!?"
I should have been worried about the result of badgering the person who brings me food, but I was too hungry. A few minutes later a plate of food was literally thrown on the table, fried squid falling onto the floor. He didn’t even stop walking when he handed off the comida. Which of course made my sister and I burst out laughing, in a ridiculous display of drunk girl bi-polar emotions. The food was fantastic, and on the way back to our hotel we were chase by a couple "mal chicos" who were trying to sell us cocaine. But that’s a story for another day.
When you find yourself on the recieving end of a hangry woman who "Necesito comida!" this is the perfect soup. It’s full of flavor and warmth, and it only takes 20 minutes. Just don’t throw it at her, she’s not herself when she’s hungry.
And we apologized by leaving a giant tip, we might be unreasonable when we’re drunk and hungry, but we aren’t bad people.
Spicy Miso Stout Udon Noodle Soup
Ingredients
- 1 tbs sesame oil
- 2 tbs chopped shallots
- 2 wt oz shitake mushrooms
- 1 clove garlic minced
- 3/4 cup stout beer
- 3 cups chicken broth
- 1/3 cup yellow miso
- 1 tbs garlic chili sauce I use the Huy Fong version
- 2 tsp fish sauce
- 1 tsp red chili flakes
- 1 lbs raw shrimp
- 7 wt oz Udon noodles
- ¼ cup chopped cilantro
- ¼ cup chopped green onions
- 8 sheets roasted Nori chopped
Instructions
- Heat the sesame oil in a pot over medium high heat. Add the shallots, cook until softened, about five minutes. Add the mushrooms, cook until softened. Stir in the garlic then add the stout beer. Add the chicken broth, miso, garlic chili sauce, fish sauce and red chili flakes. Bring to a simmer.
- Add the shrimp and noodles, simmer until shrimp is cooked through, about 3 minutes.
- Ladle into bowls, top with cilantro, green onions and nori.
I use this Chili Garlic Sauce, it’s fantastic, I go through about a bottle a month. (affiliate link)