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BBQ sauce, grilled shrimp, cheese grits, roasted broccoli and onion

BBQ Shrimp and Grits

Adapted from a recipe found on foodandwine.com. Sweet and spicy BBQ sauce, grilled shrimp, and cheesy grits come together to make this delicious, hearty, gluten free meal. The BBQ Sauce can be made ahead of time if you choose. Kick up the spice with extra Tabasco and cayenne if you like!
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Course Main Course
Cuisine American

Ingredients
  

BBQ Shrimp

  • 2 tbsp unsalted butter
  • 1 large onion, diced
  • 4 cloves garlic, very finely chopped
  • 1¼ cups ketchup
  • ¼ cup bourbon
  • 3 tbsp apple cider vinegar
  • 2 tbsp molasses
  • 2 tbsp honey
  • 2 tsp Tabasco or similar hot sauce
  • 1 tsp chopped fresh thyme
  • ½ tsp cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Cheese Grits

  • 4 cups chicken broth, vegetable broth, or water
  • 4 cloves garlic, minced fine
  • 1 cup Grits course ground yellow grits are my favorite
  • 4 oz extra sharp cheddar cheese, shredded
  • 2-3 tbsp butter to taste
  • 1-2 tbsp cream optional
  • salt and pepper to taste

Shrimp

  • 1½ pounds peeled and deveined large shrimp
  • 1 tbsp vegetable oil or cooking spray for grill

Instructions
 

  • There are three elements to prepare. The BBQ sauce takes the longest, so it should be made first. After you have made and pureed the sauce and have it simmering on low, start the grits and heat up the grill/grill pan for the shrimp. The shrimp only take a few minutes on the grill, so they can be cooked just before you are ready to serve the meal.

BBQ Sauce

  • 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 for 5-10 minutes.
  • Use a stick (immersion) blender to puree the sauce until smooth. If you don't have an immersion blender, you can carefully 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.
  • Continue cooking the BBQ sauce over low heat for another 10-20 minutes or so while you are preparing the grits and shrimp. It will continue to reduce and concentrate as it cooks.

Grits

  • In a medium saucepan, bring the broth (or water) 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, anywhere from 10-25 minutes. I usually follow the directions on the package and keep a close eye on them. You want them to cook slowly and be soft and creamy.
  • Remove the saucepan from the heat and stir in the cheese, butter and cream (optional). Season with salt and pepper if desired.

Shrimp

  • Preheat a grill pan or your outdoor grill. 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. If the shrimp are small, they will take less time.
  • Spoon cheese grits into a plate or bowl, top with shrimp, and lots of the remaining barbecue sauce. Enjoy!
Keyword bbq shrimp, grits, shrimp