Saturday night was BBQ Shrimp and Grits and a fresh green salad for a side. Great little meal. This is a recipe that I found in Food and Wine Magazine. The first time that I made this was also the first time I’ve ever eaten grits. And as you can imagine I found myself wondering “why“. Delicious.
I love the quote from the creator of this recipe: “I seriously have received three marriage proposals over a bowl of my cheese grits,” says Huffman. “I’ve accepted none so far.”
Here’s what Food and Wine has to say about the recipe: By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for 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.
My quote in my recipe data base simply reads “This is crazy good“. You’ve got to love those cheesy grits, but oh-my that barbeque sauce is divine. I’ve used it in other recipes. It’s a keeper. You’ll find the complete recipe below.
For breakfast Sunday morning those cheesy grits became the perfect vessel for poached eggs. With a couple of shakes of Tapatio Hot Sauce and a side of link sausage, it made a wonderful and hearty breakfast.
Here’s the recipe for BBQ Shrimp and Grits.
2 Tbs 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 Tbs cider vinegar
2 Tbs molasses
2 Tbs honey
2 tsp Tabasco
1 tsp chopped thyme
1/2 tsp cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 lbs peeled and deveined large shrimp
1 Tbs vegetable oil
Cheese Grits, for serving
1. 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.
2. 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.
3. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Total Time: 1 hour and 20 minutes
- 4 cups low-sodium chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits
- 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
- 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, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
BBQ Shrimp and Grits…It’s What’s For Dinner