Today's recipe is for Southern-style cheesy grits with sauteed barbecued shrimp.
20-24 large raw shrimp
3 cups water
3/4 cup grits
splash vegetable oil
1/4 cup diced onion
1/4 cup celery
1/4 cup deseeded green pepper
splash barbecue sauce
2-3 Tbs butter
3-4 ounces grated pepper Jack cheese
Peel and reserve the shells from 20 - 24 large raw shrimp and add the shells to a deep, heavy bottomed pot. Add 3 cups of water, and let that gently simmer along for 4 - 5 minutes.
Then, strain that (reserving the liquid), add the liquid back to the pan, bring it back up to a simmer and whisk in 3/4 cup grits.
Stir that in, turn the heat to the lowest setting and put a lid on top.
Using the shrimp shells like that will give the final dish a lot more shrimp flavor.
The grits will take around 20 minutes to cook. It's a good idea to stir it a couple of times while that's happening.
About 10 minutes into that, add a splash of vegetable oil to a large, non-stick pan on medium to medium-high heat, and cook about 1/4 cup each of diced onion, celery and deseeded green pepper.
Once the onions are translucent, add a little more vegetable oil and add the shrimp, and cook those along until they're just about cooked through.
Add a splash of barbecue sauce and a tiny splash of water, toss to coat, and turn the heat off once the shrimp are cooked through.
When the grits are soft to the tooth, add a dollop of butter and 3 to 4 ounces of grated pepper jack cheese, and stir that in.