Flawless BBQ Shrimp and Grits
1 tablespoon grapeseed oil
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2 pounds 16/20 (16 to 20 per pound) shrimp, peeled and deveined
1 cup celery, diced small
1 cup thinly sliced garlic
2 cups chicken stock
½-¾ cup Worcestershire
3 lemons cut in half
½ teaspoon rosemary, chopped fine
3 tablespoons black pepper ground to a powder
8 ounces butter
In a large skillet over medium heat, cook the garlic in the oil until soft. Add the celery, chicken stock, Worcestershire, reduce by about ¼ of the way down; squeeze the lemons into the broth and add the lemons, skin and all. Add the rosemary, black pepper and butter whisking; when it glazes the back of a spoon, add the shrimp in and cook through; taste for salt; serve over grits.
Creamy Grits
4 cups chicken stock
1 cup half & half
2 tablespoons butter
heavy pinch of salt
1 cup stone ground grits
Bring the chick stock, half & half, butter and salt to a boil, stir in the grits and bring back to a boil, immediately reduce heat to a simmer. Cook the grits for 25 - 35 minutes, stirring occasionally. Taste for seasoning.