BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS

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Barbecued Bourbon Shrimp With Cheddar Cheese Grits image

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

2 tablespoons 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 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as warranted)
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 lbs peeled and deveined large shrimp
1 tablespoon vegetable oil
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, to taste
fresh ground black pepper, to taste

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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