BBQ Shrimp with Goat Cheese Grits

Hamburgers and hot dogs are great for your Memorial Day picnic, but if you want something different, Executive Chef John Reis of Hilton Harrisburg recommends this New Orleans-inspired dish.

Serves: 2

Marinated shrimp

8 ea. u/10 shrimp, peeled, tail on
1 pinch Creole seasoning
4 oz. olive oil
1 garlic clove


1. Marinate for 2 hours.

2. Remove from marinade, grill for 2 minutes on each side and place in the BBQ sauce and simmer for about 2 minutes, add a touch of cream and a pinch whole butter.


BBQ Sauce

4 lemons (peeled)
1 teaspoon black peppercorns
1 ounce creole seasoning
2 cups Worcestershire sauce
4 cups shrimp stock
2 ounce chopped garlic
1 Rosemary sprig

Combine all ingredients and reduce by 2/3.


Goat Cheese Grits

1/2 cups grits
1/8 pound butter
2 cups milk
Pinch salt
¼ cup goat cheese
1 chopped green onion

Simmer milk and butter, add grits. Stir and simmer for about 30 minutes. Stir in the goat cheese, scallions and adjust with salt and pepper.


To assemble:
Place the grits in a bowl. Arrange the shrimp on top and drizzle sauce over it and enjoy with a glass of Sauvignon Blanc or Pinot Grigio.

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