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Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

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Ingredients
  

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
  • 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

For the Crema:

  • ½ cup Mexican crema
  • 2 tbs fresh lime juice
  • 1 avocado sliced

Instructions
 

  • 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.