Recipes

Barbecued Shrimp with Cheese Grits

Name: Barbecued Shrimp with Cheese Grits
Total time: 80 min
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 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; Cheese Grits , for serving

5.0

(2,133)

2 Reviews

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 Jess 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." Slideshow: More Southern Recipes

By Amber Huffman

Updated on January 21, 2020

Barbecued Shrimp with Cheese Grits — Photo: © Brown W. Cannon III

Active Time:

40 mins

Total Time:

1 hrs 20 mins

Yield:

6

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 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
Cheese Grits, for serving

Directions

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. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Make Ahead

The barbecue sauce can be refrigerated for up to a week.

Suggested Pairing

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.