Barbecued Bourbon Shrimp With Cheddar Cheese Grits |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. SHRIMP:.
2. In a medium saucepan, melt the butter.
3. Add the onion and cook over moderate heat until softened, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
6. Simmer over low heat, until thickened, about 40 minutes.
7. Transfer the barbecue sauce to a blender and puree until smooth.
8. Season with salt and pepper.
9. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
10. Preheat a grill pan.
11. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
12. Grease the grill pan with the oil.
13. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
14. CHEESE GRITS:.
15. In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
16. Add the garlic and slowly stir in the grits.
17. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
18. Remove the saucepan from the heat and stir in the cheese, butter, and cream.
19. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
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