Barbecued Shrimp And Grits

For the Creamy Grits: In a saucepan over medium-high heat, bring the water and salt to a simmer. Stirring constantly, slowly add the grits and stir until combined. Reduce the heat to low and cook, stirring frequently, until almost cooked through, about 15 minutes.

Stir in the cream and cook until the grits reach the desired consistency, about 10 minutes. Add the butter and stir until melted. Season with salt and pepper to taste.

Remove the pan from the heat, cover to keep warm and set aside. Just before serving, add the cheese to the grits and stir to combine.

For the Barbecue Sauce: Watch this recipe carefully so that the dry ingredients (the cayenne in particular) don't burn.

In a small saucepan over medium-high heat, melt the butter. Add the garlic and cook for 1 minute. Do not allow the garlic to brown. Add the cayenne, salt, pepper, thyme, oregano, and pepper flakes and cook, stirring constantly, for 30 seconds.

Add the stock and beer and bring the mixture to a boil. Cook until the liquid is reduced by a third, 5 to 7 minutes. Remove the pan from the heat, cover and set aside.

For the Shrimp: Preheat the broiler. Place the butterflied shrimp on the broiler pan, dot with the butter, season with salt and pepper, and broil without turning, until cooked through, 2 to 3 minutes.

To Assemble: Place a spoonful of Creamy Grits in the center of a shallow soup dish. Arrange the shrimp around the grits. Spoon the Barbecue Sauce over the shrimp and sprinkle with parsley.

cook's notes

You may substitute chicken stock or broth for shrimp stock in the Barbecued Shrimp. For a more authentic flavor, bring the chicken stock or broth to a simmer with as many shrimp shells as available and cook for 20 minutes. Strain the mixture.