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Caribbean Shrimp and Grits
For the Grits!
- 2 Tablespoons butter
- 1 small onion, sauteed
- 1 clove garlic, minced
- 2 cups chicken broth
- 1 cup water
- 1 cup corn grits (polenta)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup pineapple juice
- 1/2 cup diced pineapple
- 2 Tbsp brown sugar
- 2 Tbsp dark rum
- 1/2 tsp cumin
For the Shrimp
- 1/2 cup pineapple juice
- 3 Tbsp brown sugar
- 1/4 cup molasses
- 1/4 cup dark rum
- 1/4 cup bottled barbecue sauce
- 1/4 cup bottled chili sauce
- 1 tsp cumin
- 1 1/2 pounds jumbo shrimp, peeled and cleaned
- 12-15 pieces bacon (precook for 2 minutes if thick cut
- Chopped chives for garnish (optional)
To Make the Grits:
- Melt the butter in a medium saucepan and add the onion. Saute until translucent but not brown. Add the garlic and saute for one additional minute.
- Add the chicken broth and water to the pan and warm to medium heat; add the grits slowly, stirring constantly until thorough mixed. Cook for approximately 15 minutes until mixture has thickened. Add salt and pepper and stir to combine.
- When the grits are done, add the pineapple juice, pineapple, brown sugar, rum and cumin and cook until slightly thickened. Season with salt and pepper to taste. Keep warm.
To Make the Barbecue Sauce and Shrimp:
- Combine the pineapple juice, brown sugar, molasses, rum, barbecue sauce, chili sauce and cumin in a medium saucepan and bring to a simmer, stirring often; simmer until slightly thickened.
- Preheat oven to 450 degrees and prepare a baking sheet with aluminum foil. Wrap the bacon pieces around the shrimp and place on a skewer. Place skewers on a wire rack put over the prepared baking sheet and brush each with the barbecue sauce. Bake until shrimp is pink and bacon is done; about 15 minutes. Remove from oven, brush with any remaining sauce and serve over warm grits. Garnish with chives if desired.
These can be done on the grill; cook for approximately about the same time depending on your grill; just until the bacon and shrimp are done.
I used thick cut bacon so pre-cooked it for about 5 minutes before wrapping it around the shrimp. It was perfect but don't overcook it. It should be just starting to turn brown and remain pliable. Drain, cook and proceed as normal with instructions.