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Stella Artois Grilled Shrimp Appetizer 200x200

RECIPE: Stella Artois Grilled Shrimp Appetizer


  • 1 bottle (11.2 oz.) Stella Artois Beer
  • 1 pkg. (16 oz.) jumbo H-E-B Wild Gulf Brown Shrimp, peeled and deveined
  • 1 (12 oz.) container H-E-B Chef Prepared Creamy Four Mushroom Sauce
  • 2 Tbsp. H-E-B Olive Oil
  • 1 (16 oz.) pkg. H-E-B French Baguette Artisan Bread

Pairing Recommendation: Stella Artois


  • Combine 1 cup of the beer with the shrimp in a zipper bag. Marinate in refrigerator for 1 hour.
  • Combine remaining beer with the mushroom sauce in a skillet over medium-low heat, cook for 10 minutes, and keep warm.
  • Thaw bread and bake according to package directions. Cool for 10 minutes, slice thin, wrap in a cloth napkin, and keep warm.
  • Season shrimp with olive oil, salt, and pepper and thread onto metal or water-soaked bamboo skewers or use a vegetable grilling rack. Heat gas or charcoal grill to 375°F. Grill shrimp for 2 minutes per side. Remove from fi re and keep warm in foil-covered dish.
  • Dip each shrimp in mushroom beer sauce and serve on a slice of baguette.