Half-Shell Mississippi Gulf Shrimp and Grits
spring, summer, fall, winter
- 2 cups whole milk
- 2 cups water
- 1 tsp salt
- 1 cup stone-ground cornmeal grits
- 4 oz sharp cheddar cheese, shredded
- 4 tbsp unsalted butter
- fresh cracked pepper, to taste
- 2 tbsp cooking oil
Southern Pecan BBQ Sauce
- 1/4 cup ketchup
- 1/2 cup Southern Pecan Nut Brown Ale (or any English brown ale, adding ground pecans if you wish)
- 3 tbsp brown sugar
- 3 tbsp butter
- 2 shallots, finely chopped
- salt, to taste
- pepper, to taste
- 1 1/2 lbs Mississippi Gulf Shrimp
- Start with the grits by bringing milk, water and salt to a boil over medium-high heat.
- Slowly add grits, stirring constantly until smooth.
- Reduce heat to medium-low, cover and cook until smooth, about 45 minutes, stirring occasionally.
- Remove from heat; add cheese, butter and pepper, and stir well.
- Pour into a buttered brownie pan, smooth into an even layer, and let cool.
- When cooled, cut into 8 squares.
- Heat a skillet over medium heat, add oil and sauté the squares lightly on each side until just golden. Reserve warm.
- To make the Southern Pecan BBQ sauce, combine all the ingredients in a medium bowl. Taste and adjust seasoning.
- Lastly, heat the skillet from the grits over medium-high heat with half the BBQ sauce. Add the Mississippi Gulf Shrimp and cook, turning once until just cooked though, about 5 minutes.
- Serve over warm grits squares with remaining sauce.
Serving Suggestion: Make layered stacks of grits, shrimp and sauce for a dramatic presentation.