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Hosted by Brewtopia Events LLC www.ClassicCityBrew.com   Porter Beer Bar Shrimp & Grits By K. Allen Article Originally Published in Southern Brew News You must be 21+ to visit these pages. Are you 21+? YES / NO |
 Molly Gunn is host and co-owner of the Porter Beer Bar in Atlanta, GA. |
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Shrimp
and Grits at The Porter Beer Bar
Little Five Points - I have great memories from college of hanging out in that very eclectic and artsy area of town. I still enjoy walking around and taking in some shopping, beer, a bit of music at the Variety Playhouse or a play at Seven Stages. Now there is a new draw to add to the color and entertainment of this iconic neighborhood. It is a place to appeal to beer lovers and foodies. The Porter Beer Bar is located at 1156 Euclid Avenue, Atlanta, GA, 30307. Owners Molly Gunn and Nick Rutherford offer a charming environment with the décor explaining the name with an amazing vintage luggage collection. They have a great craft beer selection featuring both American and imported craft beer. Menu items range from salt and vinegar popcorn to burgers, a shrimp blt, shrimp and grits, and more. On the weekends, you can indulge yourself or cure your late night indulgence with their "Hair of the Dog" brunch where items like their smoked salmon scramble, waffles, or sausage and gravy (chicken and veggie versions available) tantalize your taste buds. I guarantee that you can find a beer to complement any dish as well. The featured recipe is The Porter's Shrimp and Grits. A great beer to complement this dish is the St. Feuillien (foo yen) Triple, which you can find at The Porter. This beer has a very earthy, spicy flavor with great malt complexity which totally enhances the grits, mushrooms, shrimp and truffle oil in the dish. The Recipe Grits (make first and keep warm) 2 cups water 2 cups heavy cream 1 cup quick grits 1 cup grated white cheddar cheese 1/4 lb of butter 1 tsp salt 1/2 tsp ground black pepper Bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper. The Rest of the Story… 8 oz crimini mushrooms sliced 8 oz Portobello mushrooms sliced 1 onion sliced 2 Tbsp butter 1/2 tsp salt 1/8 tsp pepper 3 Tbsp chopped parsley 24 shrimp (peeled and deveined) White truffle oil Heat butter in a sauté pan. Add onion and sauté for 2 minutes. Add mushrooms and sauté until they release their juices. Add shrimp and sauté until pink. Mix in parsley, salt and pepper. To plate-put grits in a shallow bowl and top with 6 shrimp and a couple of spoonfuls of the mushrooms, and top each plate with 3 drops of white truffle oil. As always, try the recipe at home, but if you would like to sample some of the other creations of Chef Rutherford or just want someone else to do the dishes, head on down to The Porter Beer Bar. For more information on The Porter, check out their website, www.theporterbeerbar.com or call 404-223-0393. Contact me at beerwench@classiccitybrew.com if you want me to check out your favorite local haunt in the Southeast, and remember to always eat well and drink good beer. |
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