Jack Daniels Shrimp and GritsFrom PRICE HOUSE COTTAGE BED & BREAKFAST
- 1 cup Heavy Cream
- 2 cups Quick Grits
- 1 qt Water
- 1 stick Butter
- Some Salt and Pepper, to taste
- 1/4 lbs Bacon, diced
- 1/2 cup Green Bell Pepper, diced
- 30 oz High Quality Ketchup
- 2 oz Jack Daniels Bourbon
- 1/2 cup Red Onion, diced
- 1/2 cup Red Bell Pepper, diced
- 1/2 cup Brown Sugar
- 1 lb Shrimp, peeled and deveined
Heat cream and water to boil. Add butter, salt and pepper. Add grits slowly and reduce heat. Simmer covered for 20 minuets and avoid scorching.
Cook bacon until its fat is translucent. Add onions and pepper and saute until onions are translucent. Flame with Jack Daniels. Add remaining ingredients and season. Simmer, covered for 10 minutes.
Saute shrimp in 2 Tablespoons butter until pink. Transfer to sauce and simmer for 1 minute.
The souce will keep refridgerated for several weeks. Left over grits may be refrigerated and sliced or formed into patties, fried in a hot cast iron pan with a small amount of butter until crisp on the outside for delicioius fried grits@
The recipe can be multiplied. We multiply it by 4 or 5 to serve 40 to 50 persons when it is not the only entree at a party. Everyone, except those with a shellfish allergy with have at least one helping!