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

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

Directions:

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

Ingredients:
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

Directions:
Combine all ingredients and reduce by 2/3.

 

Goat Cheese Grits

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

Directions:
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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