Recipe by Chef Jacquie
4-6 Servings
–Bourbon Shrimp Ingredients
- 2 Tablespoons butter
- 2 Tablespoon extra-virgin olive oil
- 3 large cloves of minced garlic
- 1 teaspoon red pepper flakes
- 1 pound extra-large shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Bourbon Whiskey
- 1/4 cup fresh long-leaf parsley, chopped
–Cheesy Grits Ingredients
- 4 cups water
- 1 teaspoon salt
- 1 cup uncooked quick cooking grits
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterrey Jack Cheese
- 2 Tablespoon butter
- Salt and Pepper to taste
–Cheesy Grits Directions
In a medium saucepan, over medium-high heat, bring salted water to a boil. Whisk in grits, then reduce heat to medium-low and cook according to directions on package.
Remove from heat, stir in cheese and butter, season with salt and pepper.
–Bourbon Shrimp Directions
In a large skillet over medium heat, add butter and oil and cook until melted. Add garlic and red pepper flakes, sauté for 1-2 minutes. Add shrimp and sauté for another 1-2 minutes.
Turn shrimp over, add lemon zest, juice and season with salt and pepper.
Pull pan off the heat, pour in bourbon and return to heat, tilt pan away from you, and ignite, voile flambé! Once flames have disappeared, remove from heat.
–To Serve
Ladle cheesy grits on bottom of bowl, top with shrimp and chopped parsley and serve.
