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Shrimp and Grits

This traditional Southern dish is a great comfort meal for a cold rainy night. Originally, the corn was ground in a stone mill, giving it the gritty texture, and the name, people know and love. The shrimp get a bit of twist when they're tossed in a barbeque-bourbon sauce.

Shrimp and Grits

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Serves: 4 Total Time: 1 hour and 10 minutes

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
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon vegetable oil
  • For the Grits:
  • 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 and freshly ground pepper


Instructions

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Notes

Recipe from Amber Huffman, Food and Wine magazine

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