August 28, 2009

Barbecue Shrimp and Grits

Recipe taken from Southern Living magazine, July 2009 issue. I'm probably going to make a version of this (and obviously not as much!).

Makes 6 to 8 servings.

Barbecue Shrimp:

2 lemons, cut into wedges
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
2 bay leaves
1 tsp. dried rosemary
1 tsp. dried thyme
4 lb unpeeled, large raw shrimp (21/25 count)
French Bread
Smoked Gouda Grits

Preheat oven to 400*. Stir together first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp. Bake at 400* for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, French brea, and, if desired, Smoked Gouda Grits.

Smoked Gouda Grits:

6 cups low-sodium chicken broth (or can use water)
2 cups milk
2 tsp. salt
1/2 tsp. pepper
2 cups uncooked quick-cooking grits
8 oz smoked Gouda cheese, shredded
3 Tbsp. butter

Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high meat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.

Update (9/6): Had this tonight for dinner! Boy was it WONDERFUL! DH loved it too, which really surprised me. I fixed 20 oz shrimp and cut the ingredients for the sauce by 1/4. I oddly enough don't have a broiler pan, but it worked out great in my glass pie pan. Only took 20 minutes to cook the shrimp. For the grits, I only used 1/2 cup of uncooked instant grits and cut the other ingredients accordingly. I don't keep gouda around the house, so I used just a small handful of cheddar cheese in the final grits. Yum! The meal was very filling for DH and I so we have almost half the shrimp left. We'll make more grits trying a different cheese tomorrow so we can finish off the shrimp. :) What a winning recipe!

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