Shrimp and Grits

By

View complete recipe

  • Average
  • Average budget

Ingredients

  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods
  • Ingredients for the Grits
  • 1 1/2 c. milk
  • 1/4 cup unsalted butter
  • 4 cups water
  • 1 1/2 c. uncooked quick-cooking grits
  • 1 TBS unsalted butter
  • 4 garlic cloves, minced
  • 3 shallots, minced
  • 3/4 c. dry white wine
  • 1/2 c. Parmesan Cheese
  • 2 TBS minced fresh chives
  • 2 TBS Bourbon Smoked Salt
  • 1 TBS Bourbon Smoked Pepper
  • Ingredients for Shrimp and Sauce
  • 30 unpeeled, jumbo raw shrimp
  • 1/8 tsp Bourbon Smoked Salt
  • 1 tsp Bourbon Smoked Salt
  • 1/4 cup extra virgin olive oil, divided
  • 3 garlic cloves, chopped
  • 1 TBS minced shallots
  • 1 pint of cherry tomatoes, halved
  • 1 TBS fresh lemon juice
  • 1 1/2 tsp drained capers
  • 1/4 tsp crushed red pepper
  • 1 TBS Bourbon Barrel Foods' Worcestershire
  • 3 TBS unsalted butter, cubed
  • 1 TBS fresh chives
  • 6 pieces of fried bacon for garnish

Preparation

Step 1

For the grits: Preheat oven to 350. Bring milk, 1/4 cup butter, and 4 cups of water to a boil in a dutch oven (med-high heat). Whist in grits and bring to a boil. Cover and bake for 45 minutes. Stir grits every 15 minutes. Meanwhile, melt 1 TBS butter in a large skillet over medium. Add 4 garlic cloves and 3 shallots. Saute for three and a half minutes (until the shallots are translucent). Add wine. Cook and stir often for 4 minutes. Fold in grits, cheese, chives, Bourbon Smoked Salt, and Bourbon Smoked Pepper.

Step 2

For the shrimp sauce: peel shrimp and devein. Sprinkle each shrimp with Bourbon Smoked Salt and Bourbon Smoked Pepper. Cook shrimp in two batches in hot oil for 2 minutes on each side. Remove the shrimp from the skillet. Saute 3 garlic cloves and 1 TBS minced shallots in remaining 2 TBS oil for a minute. Add tomatoes, lemon juice, capers, crushed red pepper, and Bourbon Barrel Foods' Worcestershire. Cook for 5 minutes. Take off heat. Stir in shrimp and 3 TBS cubed butter. Serve over grits with a piece of bacon.

This recipe is from Southern Living's 2012 Annual Cookbook.

View complete recipe

You'll also love

You'll also love