This recipe for creamy, cheesy grits topped with marinated shrimp hails from heralded, no-frills Miami eatery Bulldog Barbecue, owned by Chef Howie Kleinberg. This recipe for two is easy to make, fancy-looking, and incredibly delicious.
- 1 pound shrimp, peeled and deveined
- 3 ounces olive oil, divided
- 1 ounce Bulldog's Best Barbecue Sauce, or store-bought
- 2 ounces garlic, chopped and divided
- 2 ounces shallots, chopped and divided
- 1 cup chicken stock
- 1 cup hominy grits
- 2 ounces white wine
- 4 ounces tomatoes, diced
- 1 ounce heavy cream
- 1 ounce butter
- 3 ounces white cheddar cheese
- 1 ounce parsley, chopped
- 4 ounces scallions, sliced (to garnish)
- Combine shrimp with BBQ sauce and 1½ oz. olive oil. Set aside to marinate for four hours.
- Heat medium saucepan over medium heat. Add remaining extra virgin olive oil, half of the chopped garlic and half of the shallots and cook, stirring frequently, until translucent.
- Add chicken stock and bring to a boil. Add grits and stir constantly until chicken stock is evaporated. Set aside.
- Heat large pan over medium heat. Add shrimp and cook until opaque, about 2 minutes.
- Add remaining chopped garlic and shallots and cook until translucent. Deglaze pan with white wine and add tomatoes, salt and pepper.
- To finish grits, over medium heat add heavy cream, butter, white cheddar, chopped parsley, and salt and pepper to taste.
- Divide grits between two bowls and place shrimp on top. Garnish with sliced scallions.