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 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. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.
Provided by Manami
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SHRIMP:.
- 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.
- 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.
- CHEESE GRITS:.
- In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, 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.
- Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8
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Izzy Luv
[email protected]This recipe was a bit time-consuming, but it was worth it! The shrimp were juicy and flavorful, and the grits were creamy and cheesy. The bourbon sauce was also delicious. I would definitely make this again for a special occasion.
Melicia Sampson
[email protected]Meh.
Mumtaz Xxx
[email protected]I made this recipe for my family and they loved it! The shrimp were cooked perfectly and the grits were creamy and cheesy. The bourbon sauce was also a big hit. I will definitely be making this again.
Uche Ikechukw
[email protected]The sauce was a bit bland.
Shirisha Rajvanshi
[email protected]This dish was easy to make and turned out great! The shrimp were tender and flavorful, and the grits were creamy and cheesy. I will definitely be making this again.
Aquatail
[email protected]Not a fan of the cheddar cheese grits, but the shrimp were cooked well.
ganha bagya oficial
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the grits are creamy and delicious. I love the addition of bourbon to the sauce, it gives it a really unique flavor.
Divya
[email protected]I found the recipe to be a bit too complicated, and the end result wasn't worth the effort.
victor imbudira
[email protected]This recipe is a great way to impress your friends. The shrimp are juicy and flavorful, and the grits are creamy and cheesy. I highly recommend it!
Charles Tucker
[email protected]The bourbon sauce was a bit too sweet for my taste, but the shrimp were cooked perfectly.
LaFa Magar
[email protected]This dish was a hit at my last dinner party! The shrimp were perfectly cooked and the grits were creamy and cheesy. I'll definitely be making this again.