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Wood-fired shrimp and grits

You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!
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Course Entrées

Ingredients
  

Grits

  • 2 cups stone-ground grits
  • 2 cups Asiago cheese
  • 4 to 6 cups chicken stock
  • 4 Tablespoons butter
  • Salt to taste

Bacon Bourbon Marmalade

  • 1 pound slab bacon medium dice
  • 1 medium onion medium dice
  • 1/4 cup brown sugar
  • 2 Tablespoons garlic
  • 1/2 teaspoon cayenne
  • 1/2 cup cinnamon-flavored coffee
  • 1/2 cup bourbon
  • 1/4 cup sherry vinegar
  • 1/2 cup ketchup
  • 1/4 cup molasses

Instructions
 

Shrimp

  • Use your favorite Caesar dressing to marinate cleaned and skewered shrimp 1 hour before grilling. Grill shrimp skewers about 2 minutes each side, or until shrimp cooks through.

Grits

  • Soak 2 cups stone-ground grits in 8 ounces of water overnight (or at least 6 hours). After soaking, use skimmer to remove floating grains and hulls. Pour grits and chicken stock into a pot with twice the capacity of chicken stock to the volume of grits. Bring to boil, stirring constantly to make sure they do not stick to the bottom of the pan. After they come to a boil, immediately reduce to slow simmer and cook for about an hour, stirring occasionally and adding more chicken stock as needed. After about an hour, they should become soft and tender. Add the Asiago cheese and butter.

Bacon Bourbon Marmalade

  • Render bacon down until it’s crispy. Add onion and garlic and sweat in bacon fat. Add brown sugar and bourbon (watch out for flame) and reduce for a few minutes. Add all remaining ingredients and reduce to a thick, syrupy consistency.

Notes

You’ll need a Texas-sized appetite for this cozy meal from the coast. Enjoy on the grill with a glass of H-E-B wine, of course!
Keyword grits, recipe, shrimp
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