chubbyalaskagriz
New member
Okay gang... we were discussing this just a short time back... and Brook (KYHeirloomer) has generously shared his fantastic recipe! ENJOY...
Barbecue Shrimp & Grits
2 lb shrimp, peeled and deveined
Low country grits:
4 cups water
1 cup heavy cream
½ lb butter
2 cups quick-cooking grits
Salt & white pepper to taste
Southern Comfort Barbecue Sauce:
¼ lb bacon, diced
1 cup red onily, finely diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
3-4 tbls Southern Comfort
1 (14 oz) bottle ketchup
½ cup brown sugar
Salt & pepper to taste
For the grits: Bring the water and cream to boil in a large saucepan. Add the butter and salt & pepper to taste. Slowly stir in the grits. Reduce the heat to low and cook 15-20 minutes, stirring occasionally to prevent scorching; if the grits are quite thick, stir in extra water as needed. Set aside, covered, to keep warm.
For the sauce: Cook the bacon in a medium saucepan until almost crisp. Add the onion and bell pepper. Saute until the onion is translucent, 3-4 minutes. Add the Southern Comfort to the pan and carefully ignite the liquor. When the flames die, stir in the ketchup and brown sugar. Season with salt & pepper. Simmer sauce over medium low heat for ten minutes.
Bring about 6 cups lightly salted water to a boil. Add the shrimp and reduce heat to low. Gently poach the shrimp until they are pink and just opaque through, 3-5 minutes.
Drain the shrimp well, then add them to the hot barbecue sauce. Warm over low heat for one minute. Spoon portions of warm grits onto individual serving plates and top with some of the shrimp & sauce mixture.
Barbecue Shrimp & Grits
2 lb shrimp, peeled and deveined
Low country grits:
4 cups water
1 cup heavy cream
½ lb butter
2 cups quick-cooking grits
Salt & white pepper to taste
Southern Comfort Barbecue Sauce:
¼ lb bacon, diced
1 cup red onily, finely diced
1 cup red bell pepper, diced
1 cup green bell pepper, diced
3-4 tbls Southern Comfort
1 (14 oz) bottle ketchup
½ cup brown sugar
Salt & pepper to taste
For the grits: Bring the water and cream to boil in a large saucepan. Add the butter and salt & pepper to taste. Slowly stir in the grits. Reduce the heat to low and cook 15-20 minutes, stirring occasionally to prevent scorching; if the grits are quite thick, stir in extra water as needed. Set aside, covered, to keep warm.
For the sauce: Cook the bacon in a medium saucepan until almost crisp. Add the onion and bell pepper. Saute until the onion is translucent, 3-4 minutes. Add the Southern Comfort to the pan and carefully ignite the liquor. When the flames die, stir in the ketchup and brown sugar. Season with salt & pepper. Simmer sauce over medium low heat for ten minutes.
Bring about 6 cups lightly salted water to a boil. Add the shrimp and reduce heat to low. Gently poach the shrimp until they are pink and just opaque through, 3-5 minutes.
Drain the shrimp well, then add them to the hot barbecue sauce. Warm over low heat for one minute. Spoon portions of warm grits onto individual serving plates and top with some of the shrimp & sauce mixture.
I will gladly post if anyone would like me to, just holler!