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Barbeque Shrimp with Cheese Grits
1 hr, 15
For the Shrimp and Barbecue Sauce
- 2 tablespoons unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 2 garlic cloves, very finely chopped
- 1 1/4 cups ketchup
- 1/4 cup bourbon
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 2 tablespoons honey
- 2 teaspoons Tabasco
- 1 teaspoon chopped thyme
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds peeled and deveined large shrimp
- 1 tablespoon vegetable oil
For the Cheese Grits
- 4 cups chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits (not instant)
- 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Kosher salt and freshly ground pepper
- Chopped Parsley (for garnish)
To Make the Shrimp and Barbecue Sauce:
- In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan or large skillet and grease with the 1 Tbsp. of oil. Season the shrimp with salt and pepper and brush both sides using the 1/3 cup of barbecue sauce. Cook the shrimp over moderate heat, turning once, until cooked through, about 4 minutes total.
To Make the Cheese Grits:
- In a medium saucepan, bring the chicken broth to a boil.
- Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, approximately 20 minutes.
- Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper.
To Serve:Mound the cheese grits on a plate and top with shrimp and garnish with some parsley. Pass the barbecue sauce.
Make Ahead: The barbecue sauce can be made ahead and refrigerated for up to a week.
I like the Polenta Corn Grits but you can also use the White Southern style.