Ingredients for the Grits
1 1/2 c. milk
1/4 cup unsalted butter
4 cups water
1 1/2 c. uncooked quick-cooking grits
1 TBS unsalted butter
4 garlic cloves, minced
3 shallots, minced
3/4 c. dry white wine
1/2 c. Parmesan Cheese
2 TBS minced fresh chives
2 TBS Bourbon Smoked Salt
1 TBS Bourbon Smoked Pepper
Ingredients for Shrimp and Sauce
30 unpeeled, jumbo raw shrimp
1/8 tsp Bourbon Smoked Salt
1 tsp Bourbon Smoked Salt
1/4 cup extra virgin olive oil, divided
3 garlic cloves, chopped
1 TBS minced shallots
1 pint of cherry tomatoes, halved
1 TBS fresh lemon juice
1 1/2 tsp drained capers
1/4 tsp crushed red pepper
1 TBS Bourbon Barrel Aged' Worcestershire Sauce
3 TBS unsalted butter, cubed
1 TBS fresh chives
6 pieces of fried bacon for garnish
For the grits: Preheat oven to 350. Bring milk, 1/4 cup butter, and 4 cups of water to a boil in a dutch oven (med-high heat). Whisk in grits and bring to a boil. Cover and bake for 45 minutes. Stir grits every 15 minutes. Meanwhile, melt 1 TBS butter in a large skillet over medium. Add 4 garlic cloves and 3 shallots. Saute for three and a half minutes. Add wine. Cook and stir often for 4 minutes. Fold in grits, cheese, chives, Bourbon Smoked Salt, and Bourbon Smoked Pepper.
For the shrimp: peel shrimp and devein. Sprinkle each shrimp with Bourbon Smoked Salt and Bourbon Smoked Pepper. Cook shrimp in hot oil for 2 minutes on each side. Remove the shrimp from the skillet. Saute 3 garlic cloves and 1 TBS minced shallots in remaining 2 TBS oil for a minute. Add tomatoes, lemon juice, capers, crushed red pepper, and Bourbon Barrel Foods' Worcestershire. Cook for 5 minutes. Take off heat. Stir in shrimp and 3 TBS cubed butter. Serve over grits with a piece of bacon.
This recipe is from Southern Living's 2012 Annual Cookbook
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