BBQ Shrimp and Grits
Serves 6
Creamy Grits
2 3/4 cups water
1 teaspoon salt
3/4 cup dried grits — not instant
1/4 cup heavy cream
3 tablespoons butter
black pepper — freshly ground
1 1/2 tablespoonsAsiago Cheese — grated
Barbecue Sauce
4 tablespoons butter
2 clovesgarlic — minced
1/2 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper — freshly ground
1/2 teaspoon thyme — dried
1/4 teaspoon oregano — dried
1/2 teaspoonred pepper flakes — crushed
1/2 cup shrimp stock or chicken stock
1/4 cup beer
Shrimp
1 pound large shrimp, butterflied
2 tablespoons butter — cut into pieces
salt and pepper — to taste
3 tablespoons parsley — minced
The Creamy Grits: In a saucepan over medium-high heat, bring the water and
salt to a simmer. Stirring constantly, slowly add the grits and stir
until combined. Reduce the heat to low and cook, stirring frequently,
until almost cooked through, about 15 minutes. Stir in the cream and cook
until the grits reach the desired consistency, about 10 minutes. Add the
butter and stir until melted. Season with salt and pepper to taste.
Remove the pan from the heat, cover to keep warm and set aside. Just
before serving, add the cheese to the grits and stir to combine.
Barbecue Sauce: Watch this recipe carefully so that the dry ingredients
(the cayenne in particular) don’t burn. In a small saucepan over
medium-high heat, melt the butter. Add the garlic and cook for 1 minute.
Do not allow the garlic to brown. Add the cayenne, salt, pepper, thyme,
oregano, and pepper flakes and cook, stirring constantly, for 30 seconds.
Add the stock and beer and bring the mixture to a boil. Cook until the
liquid is reduced by a third, 5 to 7 minutes. Remove the pan from the
heat, cover and set aside.
Shrimp: Preheat the broiler. Place the butterflied shrimp on the broiler
pan, dot with the butter, season with salt and pepper, and broil without
turning, until cooked through, 2 to 3 minutes. To
Assemble: Place a spoonful of Creamy Grits in the center of a shallow soup
dish. Arrange the shrimp around the grits. Spoon the Barbecue Sauce over
the shrimp and sprinkle with parsley.
NOTES : You may substitute chicken stock or broth for shrimp stock in
the Barbecued Shrimp. For a more authentic flavor, bring the chicken
stock or broth to a simmer with as many shrimp shells as available and
cook for 20 minutes. Strain the mixture.
Serves 6
Creamy Grits
2 3/4 cups water
1 teaspoon salt
3/4 cup dried grits — not instant
1/4 cup heavy cream
3 tablespoons butter
black pepper — freshly ground
1 1/2 tablespoonsAsiago Cheese — grated
Barbecue Sauce
4 tablespoons butter
2 clovesgarlic — minced
1/2 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper — freshly ground
1/2 teaspoon thyme — dried
1/4 teaspoon oregano — dried
1/2 teaspoonred pepper flakes — crushed
1/2 cup shrimp stock or chicken stock
1/4 cup beer
Shrimp
1 pound large shrimp, butterflied
2 tablespoons butter — cut into pieces
salt and pepper — to taste
3 tablespoons parsley — minced
The Creamy Grits: In a saucepan over medium-high heat, bring the water and
salt to a simmer. Stirring constantly, slowly add the grits and stir
until combined. Reduce the heat to low and cook, stirring frequently,
until almost cooked through, about 15 minutes. Stir in the cream and cook
until the grits reach the desired consistency, about 10 minutes. Add the
butter and stir until melted. Season with salt and pepper to taste.
Remove the pan from the heat, cover to keep warm and set aside. Just
before serving, add the cheese to the grits and stir to combine.
Barbecue Sauce: Watch this recipe carefully so that the dry ingredients
(the cayenne in particular) don’t burn. In a small saucepan over
medium-high heat, melt the butter. Add the garlic and cook for 1 minute.
Do not allow the garlic to brown. Add the cayenne, salt, pepper, thyme,
oregano, and pepper flakes and cook, stirring constantly, for 30 seconds.
Add the stock and beer and bring the mixture to a boil. Cook until the
liquid is reduced by a third, 5 to 7 minutes. Remove the pan from the
heat, cover and set aside.
Shrimp: Preheat the broiler. Place the butterflied shrimp on the broiler
pan, dot with the butter, season with salt and pepper, and broil without
turning, until cooked through, 2 to 3 minutes. To
Assemble: Place a spoonful of Creamy Grits in the center of a shallow soup
dish. Arrange the shrimp around the grits. Spoon the Barbecue Sauce over
the shrimp and sprinkle with parsley.
NOTES : You may substitute chicken stock or broth for shrimp stock in
the Barbecued Shrimp. For a more authentic flavor, bring the chicken
stock or broth to a simmer with as many shrimp shells as available and
cook for 20 minutes. Strain the mixture.
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