Monday, May 21, 2012

Grilled BBQ Shrimp & Creamy Pepper Jack Grits

I am a fan of anything shrimp and anything grits... and served together, life is you can also see here. This past Sunday Funday the Hubs wanted to use his grill so I conjured up a new recipe for us try out (with a little inspiration from Southern Living). Verdict = delicious success!

Ingredients for BBQ Shrimp
1 lb large shrimp
3 tablespoons butter
¼ cup ketchup
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 tablespoon Old Bay Seasoning
½ teaspoon rosemary
½ teaspoon thyme
4-5 wooden skewers
Salt, pepper and sugar to taste
Dash of red pepper flakes (not pictured above)
1 cup Stone ground grits, cooked according to package directions
2 tablespoons butter
3 oz pepper jack cheese, shredded
salt & pepper to taste

Peel and devein shrimp; rinse and drain off water.
Place about 5 shrimp on each skewer (Tip: if using wooden skewers as pictured above, soak in water for about 20-30; this will keep them from burning and falling off on the grill).

Sprinkle lightly with salt, pepper and sugar on both sides. Set shrimp in the refrigerator until ready to cook.

Now, go tell your Hubs to turn on the grill... and then get your grits a cookin' since they take about 20 minutes! If possible use the GOOD stuff not the instant (the flavor is SO much better, trust me). See below example that I purchased from my favorite  spot - Southern Season  - in Chapel Hill, NC, while there on a recent visit.
Following the directions I got 4 cups of water boiling then slowly stirred in 1 cup of grits. Lowered to medium-low heat and stirred pretty frequently until they become thick and creamy (about 15-20 minutes). 

While cooking grits, assemble your BBQ sauce.
Melt butter; stir in the next 6 ingredients, including a dash of red pepper flakes (if desired). 

Pass off to the Hubs, along with the shrimp, and let him do his thang on the grill! Scott basted both sides of the shrimp before putting them on, and again while cooking; which ended up taking about 2 minutes per side. 

Finish up your grits by adding in the butta', cheese, salt & pepper. Plate it up really purdy and enjoy! 

No comments:

Post a Comment