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Barbecued Shrimp with Cheese Grits

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(218 people have added this recipe to their favorites.)

By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. “I seriously have received three marriage proposals over a bowl of my cheese grits,” says Huffman. “I’ve accepted none so far.”

Pairing Suggestion

Huffman’s rich cheese grits need a wine with some substance, but one that isn’t so tannic and massive that it will overwhelm the sweet shrimp—in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry–inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson’s lighter, more peppery 2006 Vintner’s Reserve.

Barbecued Shrimp with Cheese Grits

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Barbecued Shrimp with Cheese Grits

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Barbecued Shrimp with Cheese Grits

The barbecue recipe is fabulous, improved slightly (IMHO) by 2-3 tablespoons of balsamic vinegar which added another layer of flavor as it reduced with the sauce. Delicious recipe for shrimp and cheese grits - quick for everyday yet special enough for company!

Posted by: carol0813 on April 14, 2009

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Very easy recipe, great for entertaining.  Used Trader Joes pre-made grits, simmered with butter & sharp cheddar cheese, very easy and delicious!

Posted by: dietjessg on September 7, 2008

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This is sinfully good.  Pinot wine recommendation was great. 

Posted by: LanniSam on April 19, 2008

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