Jack Daniels BBQ Shrimp w/ Cheddar Cheese Grits -Gluten Free

 

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John F. Mariani wrote, “Hominy. Dried, hulled corn kernels cooked in a variety of ways in breads, puddings, and other preparations. It was one of the first foods European settlers readily accepted from the Native Americans, and was used as early as 1620. The term "grits," or "hominy grits," especially in southern states, refers to finely ground hominy. Hominy grits, usually of white corn, have been called "the potatoes of the South," so heavily have they been relied upon for starch in that region. Hot hominy is simmered over a slow heat for hours with butter, perhaps cream, and salt or sugar to taste. Grits with cheese for breakfast, served with eggs and ham or as a side dish, is a long-established dish of the South” and in most African American households in the South.

 

Source: Encyclopedia of American Food and Drink, John F. Mariani  [Lebhar-Friedman: New York] 1999

 

Note: Did you know that although corn is considered a vegetable while on the cob, a grain when dry...it is technically a fruit?

 

Gluten Note: Although grits are made from corn, contamination can occur either during the processing or the shippng stage. We found that Trader Joe's sells a good brand that is contamination free.

 

Photo by Rinshinomori 

 

BBQ Sauce

2 lbs peeled and deveined large shrimp

                                                        2 tablespoons unsalted butter

1 small onion, cut into 1/4-inch dices

2 garlic cloves, very finely chopped

1 1/4 cups Heinz Catsup

1/4 cup Jack Daniels

3 tablespoons apple cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as desired)
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper

Sea salt, to taste

fresh ground black pepper, to taste

1 tablespoon olive oil

Cheese Grits

 

4 cups slow sodium chicken broth
1 garlic clove, minced
1 cup Trader Joe's old-fashioned grits

6 ounces extra-sharp cheddar cheese, shredded 

4 tablespoon salted butter

2 tablespoons heavy cream

sea salt, to taste

fresh ground black pepper, to taste

BBQ Sauce Preparation

In a medium saucepan, melt butter.

Add onion and cook over moderate heat until softened, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in catsup, Jack Daniels, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.

Simmer over low heat, until thickened, about 40 minutes.

Transfer 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.

Shrimp Preparation

Season shrimp with salt and pepper and brush on both sides with 1/3 cup of barbecue sauce.

Grease the grill pan with vegatable oil.

Grill shrimp over moderate heat, turning once, until cooked through, about 4 minutes.

Cheese Grits Preparation

In a medium saucepan, bring chicken broth & crushed red pepper flakes, if using, to a boil. 

Add garlic and slowly stir in grits.

Reduce heat to medium low and cook, stirring frequently, until grits are tender, 20 minutes.

Remove saucepan from heat and stir in cheese, butter, and cream.

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

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