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82 Queen’s Barbecue Shrimp and Grits


2 pounds shrimp

1 tablespoon butter

Lowcountry grits (recipe follows)

Bourbon barbecue sauce (recipe follows)

6 bacon strips, cooked and chopped

1 bunch scallions, chopped

1 cup grated cheddar cheese


In a pan over medium heat, sauté shrimp in butter until opaque, about 1 minute. Serve over grits and drizzle with barbecue sauce. Garnish with bacon, scallions, and cheese.

Bourbon Barbecue Sauce

¼ pound bacon, diced
½ cup diced onion
3-4 tablespoons bourbon
¼ cup cider vinegar
1 tablespoon garlic powder
½ cup mustard
28 ounces ketchup
½ cup brown sugar
Salt and pepper to taste

In a pot or dutch oven over medium heat, cook bacon until halfway done. Add onions and sauté until softened and translucent and bacon is fully cooked. Add bourbon and carefully flambé to burn off the alcohol. When flame disappears, add remaining ingredients and season to taste. Simmer for 10 minutes, then set aside to cool. Sauce will keep, refrigerated, for several weeks.

Lowcountry Grits

3 cups heavy cream
½ cup butter
Salt and pepper to taste
1 cup stone-ground grit

In a pot over high heat, bring heavy cream and 3 cups water to a boil. Add butter, salt, and pepper. Slowly stir in grits and reduce heat to medium. Cook for 30 to 40 minutes, stirring occasionally to prevent the bottom from scorching.

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