BBQ Shrimp & Grits
Makes: 4 servings
Cook: 10 minutes
FOR BARBECUE SHRIMP:
4 bacon slices
1 pound large fresh shrimp, peeled and deveined (tails on)*
1⁄2 cup butter, melted
4 whole cloves garlic
3 tablespoons Creole seasoning, Tony Cachere’s®
1⁄2 teaspoon ground black pepper Creamy Cheese Grits (recipe follows)
Chopped green onion, for garnish
1⁄4 cup butter
3 cups whole milk
2 1⁄3 cups chicken broth
1⁄2 teaspoon hot sauce, Tabasco®
1 1⁄3 cups instant grits*
1 (8-ounce) bag shredded sharp Cheddar cheese
Preheat oven to 400°. In a large nonstick skillet, cook bacon until crisp, about 12 minutes. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.
In a jelly-roll pan, place shrimp in a single layer. Drizzle with reserved 2 tablespoons drippings and butter. Add garlic, Creole seasoning, and pepper, tossing to coat. Bake, stirring occasionally, for 8 to 10 minutes, or until shrimp are pink and firm.
Serve over Creamy Cheese Grits, and sprinkle with crumbled bacon and green onion, if desired.
To make the grits, in a medium saucepan, bring butter, milk, broth, and hot sauce to a boil over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 5 to 7 minutes. Add cheese, stirring until melted.