Barbecued Shrimp with Cheese Grits
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
The barbecue sauce can be refrigerated for up to a week.
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.