1/1 Photo of Barbecued Bourbon Shrimp With Cheddar Cheese Grits
1 hr 40 mins
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.
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- 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
CHEESE GRITS (use 6 cups for serving)
- 2In a medium saucepan, melt the butter.
- 3Add the onion and cook over moderate heat until softened, about 5 minutes.
- 4Add the garlic and cook until fragrant, about 1 minute.
- 5Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
- 6Simmer over low heat, until thickened, about 40 minutes.
- 7Transfer the barbecue sauce to a blender and puree until smooth.
- 8Season with salt and pepper.
- 9Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- 10Preheat a grill pan.
- 11Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
- 12Grease the grill pan with the oil.
- 13Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
- 14CHEESE GRITS:.
- 15In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
- 16Add the garlic and slowly stir in the grits.
- 17Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
- 18Remove the saucepan from the heat and stir in the cheese, butter, and cream.
- 19Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
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Nutritional Facts for Barbecued Bourbon Shrimp With Cheddar Cheese Grits
Serving Size: 1 (435 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 543.5
- Calories from Fat 222
- Total Fat 24.6 g
- Saturated Fat 13.2 g
- Cholesterol 200.5 mg
- Sodium 1383.6 mg
- Total Carbohydrate 49.0 g
- Dietary Fiber 1.6 g
- Sugars 21.8 g
- Protein 26.7 g