Barbecued Bourbon Shrimp With Cheddar Cheese Grits Recipes

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

Steps:

• SHRIMP:.
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderate heat until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
• Simmer over low heat, until thickened, about 40 minutes.
• Transfer the barbecue sauce to a blender and puree until smooth.
• Season with salt and pepper.
• Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
• Preheat a grill pan.
• Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
• Grease the grill pan with the oil.
• Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
• CHEESE GRITS:.
• In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
• Add the garlic and slowly stir in the grits.
• Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
• Remove the saucepan from the heat and stir in the cheese, butter, and cream.
• Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Steps:

• In a hot saute pan, put 2 tablespoons olive oil.
• Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon.
• When flame dies down, add demi-glace and finish cooking.
• Pour over grits.
• To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil.
• Add grits.
• Stir with whisk until it starts to thicken, about 2 minutes.
• Turn heat to low and cook grits until done.
• If they seem to be too thick, add water until right consistency.
• When grits are done, add cheese and correct the seasonings.

Steps:

• Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.