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Strawberry Habanero Shrimp and Grits

Shrimp:

15 large shrimp

2 ½ Tbsp NJS Strawberry Habanero Bbq Sauce

Salt

Pepper

Butter

Olive oil

Grits:

1 Cup Bobs Red Mill ground Cornmeal

3 Cups water

Salt

Pepper

3 Tbsp Butter

2 Tbsp Parmesan

3 Tbsp Goat cheese

 

Directions:

  1. Add butter and olive oil to saute pan and saute shrimp for 3-5 minutes and remove from pan heat and cover.

  2. Add water and salt to large stock pot and bring to a boil, add cornmeal stirring constantly and lower heat to low and continue to stir about 2-3 minutes until you can tell the cornmeal is starting to absorb water… Be careful it can splatter a little like bacon does and get ya right in the arm. Add butter and 1-2 tbsp of the Parmesan stir to combine and then remove from heat and cover.

  3.  Bring the shrimp back on the heat turn it to low and add the Strawberry Habanero and saute 3-5 minutes to heat the sauce up and get a little glaze on the shrimp and shrimp is completely cooked through.

  4.  Before serving add Goat Cheese to the grits and stir to combine, then spoon out as much as you’d like and top with shrimp. Eat and Enjoy!!

Helpful Notes:

***This is one of those recipes that if you’re not a huge grits fan you could substitute rice. Just follow the cooking directions on the box/bag of rice.