Creamy Grits with Chipotle Barbeque Shrimp

By fcgra

Serves 8

Ingredients

• 2 Cups Chicken Stock
• 1 Cup Farine or Stone-ground white cornmeal
• 1 Cup Heavy Cream
• 1 Tablespoon Butter
• 2 lbs Large Shrimp, Peeled, De-veined, tail on
• 2 Tablespoons Olive Oil
• 1 Tablespoon Chipotle Powder
• Kosher Salt and Freshly Ground Black Pepper
• 1/4 Cup Chipotle BBQ Sauce
• 1/4 Cup Wildwood Pickled Jalapenos Julienne

Preparation

Step 1

To make grits:
Place a 3 quart pot over medium-high heat. Add chicken stock and bring to a boil. Slowly whisk in farina or cornmeal. When grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir is in the cream and cutter, season with salt and pepper.

To make the shrimp:
Place on heated grill and cook 2-3 minutes on each side, brush with BBQ sauce to glaze while cooking. Spoon grits into a serving bowl. Gently place the shrimp in circle and add some Wildwood Pickled Jalapenos Julienne in the center. Serve immediately.