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Barbecued Bourbon Shrimp With Cheddar Cheese Grits

The aroma still takes me back. It was a humid summer evening in Charleston, South Carolina. The air was thick with the scent of pluff mud and blooming jasmine. My grandmother, a true Southern matriarch, was at the helm in her kitchen, humming gospel tunes as she stirred a pot of grits. That night, she surprised us all by topping her creamy, cheesy grits with grilled shrimp, slicked in a homemade bourbon barbecue sauce. It was an unexpected marriage of flavors, a culinary revelation that has stayed with me ever since. This recipe is my homage to that unforgettable meal, a taste of Southern comfort with a touch of smoky sophistication.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Gluten-Free

Ingredients

For the Shrimp:

2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1⁄4 cups ketchup
1⁄4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco sauce (more or less, as warranted)
1 teaspoon chopped thyme
1⁄2 teaspoon cayenne pepper
Kosher salt, to taste
Fresh ground black pepper, to taste
1 1⁄2 lbs peeled and deveined large shrimp
1 tablespoon vegetable oil

For the Cheese Grits:

4 cups low sodium chicken broth
1 garlic clove, minced
1 cup old-fashioned grits
4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
4 tablespoons unsalted butter
2 tablespoons heavy cream
Kosher salt, to taste
Fresh ground black pepper, to taste

Equipment Needed

Medium saucepan
Blender
Grill pan
Measuring cups and spoons
Mixing bowls

Instructions

Make the Barbecue Sauce: In a medium saucepan, melt the butter over medium heat.
Sauté the Aromatics: Add the onion and cook over moderate heat until softened, about 5 minutes.
Add Garlic: Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as this will make the sauce bitter.
Combine Sauce Ingredients: Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme, and cayenne.
Simmer and Thicken: Simmer the sauce over low heat, until thickened, about 40 minutes. This allows the flavors to meld and deepen. Stir occasionally to prevent sticking.
Blend for Smoothness: Transfer the barbecue sauce to a blender and puree until smooth. This step creates a silky texture. If you don’t have a blender, an immersion blender will also work.
Season to Taste: Season the barbecue sauce with salt and pepper.
Reserve Sauce: Pour 1/3 cup of the sauce into a small bowl and reserve the rest for serving.
Prepare the Grill: Preheat a grill pan over medium heat.
Marinate the Shrimp: Season the shrimp with salt and pepper, then brush on both sides with the 1/3 cup of barbecue sauce. This will infuse the shrimp with flavor and help them caramelize on the grill.
Grill the Shrimp: Grease the grill pan with the vegetable oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Shrimp cooks quickly, so be careful not to overcook them. Overcooked shrimp will be rubbery. They are done when they are pink and opaque.
Start the Grits: In a medium saucepan, bring the chicken broth and minced garlic to a boil.
Incorporate the Grits: Slowly stir in the grits. Adding the grits slowly while stirring prevents lumps from forming.
Cook the Grits: Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, about 20 minutes. The grits will thicken as they cook. Add more chicken broth if they become too thick.
Finish the Grits: Remove the saucepan from the heat and stir in the cheese, butter, and cream. This makes the grits extra rich and creamy.
Assemble and Serve: Transfer the cheese grits to plates and top with the grilled barbecue shrimp. Serve with the remaining barbecue sauce.

Expert Tips & Tricks

Spice Level: Adjust the amount of Tabasco sauce and cayenne pepper to your liking. For a milder sauce, reduce or omit the cayenne pepper altogether.
Bourbon Selection: Use a good quality bourbon that you enjoy drinking. The flavor of the bourbon will come through in the sauce.
Cheese Variation: Feel free to experiment with different types of cheese in the grits. Smoked Gouda, Gruyere, or pepper jack would all be delicious.
Make-Ahead: The barbecue sauce can be made ahead of time and stored in the refrigerator for up to a week.
Grilling Alternative: If you don’t have a grill pan, you can grill the shrimp on an outdoor grill or sauté them in a skillet.

Serving & Storage Suggestions

Serve the barbecued bourbon shrimp and cheddar cheese grits immediately for the best flavor and texture. Garnish with fresh thyme or parsley for a pop of color.

Leftover grits can be stored in an airtight container in the refrigerator for up to 3 days. They will thicken as they cool, so you may need to add a little broth or milk when reheating. Reheat gently over low heat, stirring frequently, until heated through.

Leftover shrimp can also be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. Be careful not to overcook the shrimp when reheating, as they will become rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	543.6 kcal	N/A
Calories from Fat	222 g	41%
Total Fat	24.7 g	37%
Saturated Fat	13.3 g	66%
Cholesterol	200.5 mg	66%
Sodium	1383.7 mg	57%
Total Carbohydrate	49 g	16%
Dietary Fiber	1.6 g	6%
Sugars	21.9 g	87%
Protein	26.8 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Grits: Add a pinch of red pepper flakes to the grits for a touch of heat.
Creamy Grits: Use half-and-half instead of heavy cream for a slightly lighter version.
Vegetarian Option: Substitute the chicken broth with vegetable broth for a vegetarian-friendly dish.
Shrimp Alternative: Use chicken, steak, or tofu as a substitute for shrimp. Adjust grilling/cooking times accordingly.
Seasonal Variation: In the fall, consider adding a touch of pumpkin puree to the grits for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use quick grits instead of old-fashioned grits?
A: While you can, I strongly recommend using old-fashioned grits for the best texture. Quick grits tend to be mushier and lack the same creamy consistency.

Q: How do I prevent my grits from becoming lumpy?
A: The key is to add the grits slowly to the boiling liquid while whisking constantly. Continue stirring frequently throughout the cooking process.

Q: Can I make the barbecue sauce ahead of time?
A: Absolutely! The barbecue sauce can be made up to a week in advance and stored in the refrigerator. In fact, the flavors often meld and improve over time.

Q: What is the best way to reheat leftover grits?
A: Gently reheat the grits over low heat on the stovetop, adding a splash of milk or broth to loosen them up. Avoid microwaving, as it can result in a rubbery texture.

Q: Can I freeze the leftover grits?
A: Freezing grits isn’t recommended as the texture can change and become grainy upon thawing. It’s best to enjoy them fresh or within a few days.

Final Thoughts

This Barbecued Bourbon Shrimp with Cheddar Cheese Grits is more than just a recipe; it’s a taste of Southern hospitality, a celebration of simple ingredients transformed into something truly special. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with the flavors and adjust the spice level to your preference. And, of course, share your creations and feedback – I’d love to hear how it turns out! Pair this dish with a crisp Sauvignon Blanc or a light-bodied Pinot Noir for a truly memorable meal. Enjoy!

Barbecued Bourbon Shrimp With Cheddar Cheese Grits Recipe