Ingredients
-
-
2
-
1
-
2
-
1 1/4
-
1/4
-
3
-
2
-
2
-
2
-
1
-
1/2
-
-
-
1 1/2
Directions
Barbecued Bourbon Shrimp With Cheddar Cheese Grits, F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staplesbarbecue and cheddar cheese gritsfor a quick Southern fusion meal It became a Jesse Jackson favorite Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce I seriously have received three marriage proposals over a bowl of my cheese grits, says Huffman Ive accepted none so far Huffmans rich cheese grits need a wine with some substance, but one that isnt so tannic and massive that it will overwhelm the sweet shrimpin other words, Pinot Noir Kendall-Jackson makes a very good, black cherryinflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jacksons lighter, more peppery 2006 Vintners Reserve , The shrimp and the bbq sauce was good, but what was truly outstanding was the grits It is sooo good without being too rich like many other grits recipe Since I was grilling these in the evenings with not much light and to prevent shrimp from curling, I threaded with skewer Also grilled buri (yellowtail aka hamachi) along with shrimp The sauce could be tad less sweet and hotter but I tend to like hot foods Thank you Manami for posting this yummy recipe The grits will be the one I will use whenever I want grits Super! Made for My-3-Chefs tag
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Steps
|
1
Done
|
Shrimp: |
|
2
Done
|
in a Medium Saucepan, Melt the Butter. |
|
3
Done
|
Add the Onion and Cook Over Moderate Heat Until Softened, About 5 Minutes. |
|
4
Done
|
Add the Garlic and Cook Until Fragrant, About 1 Minute. |
|
5
Done
|
Stir in the Ketchup, Bourbon, Cider Vinegar, Molasses, Honey, Tabasco, Thyme and Cayenne. |
|
6
Done
|
Simmer Over Low Heat, Until Thickened, About 40 Minutes. |
|
7
Done
|
Transfer the Barbecue Sauce to a Blender and Puree Until Smooth. |
|
8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Pour 1/3 Cup of the Sauce Into a Small Bowl and Reserve the Rest. |
|
10
Done
|
Preheat a Grill Pan. |
|
11
Done
|
Season the Shrimp With Salt and Pepper and Brush on Both Sides With the 1/3 Cup of Barbecue Sauce. |
|
12
Done
|
Grease the Grill Pan With the Oil. |
|
13
Done
|
Grill the Shrimp Over Moderate Heat, Turning Once, Until Cooked Through, About 4 Minutes. |
|
14
Done
|
Cheese Grits: |
|
15
Done
|
in a Medium Saucepan, Bring the Chicken Broth & Crushed Red Pepper Flakes, If Using, to a Boil. |
