BBQ SHRIMP & GRITS
Cook Time: 30 minutes
Yeild: 4 Servings
For the Grits:
1 1/4 cup of quick cooking grits
1 cup water
1 1/2 cup cream
2 tbsp. butter
Salt & Pepper (as desired)
Bring the water and cream to a boil in a medium saucepan over medium to high heat. Slowly whisk in the grits and butter. Reduce head to medium low and cook, stirring frequently, until thickened, about 5 minutes. (NOTE: You can add more cream or water if you prefer thinner grits). Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste. Cover to keep warm.
For the BBQ Shrimp:
1 pound of fresh Gulf shrimp
1 cup chopped green onion
1 tbsp. minced garlic
2 sticks of unsalted butter (softened)
1/2 cup of a Cajun blackening spice (make your own or use a pre-made mix such as Old Bay)
Juice of 1 lemon
1 tbsp of worchestershire sauce
Rise Gulf shrimp thoroughly in cold water leaving the shells and tails attached and place in large bowl. In a separate bowl, create a spiced butter my mixing together the butter, blackening seasoning, and minced garlic. In a heavy-bottomed pan, heat the butter over medium heat until the butter begins to foam and turn a light brown. Add the shrimp, and give it toss, sauté for 5 minutes or until the shrimp are pink and firm. Remove the shrimp to a side plate and cover to keep warm.
In a bowl, add one to two scoops of the prepared grits and top with the BBQ seasoned shrimp. Top with the chopped green onions for garnish before serving. For a nice addition, serve with a slice of garlic bread or toast.