1/4 cup fresh long-leaf parsley, chopped https://bourbonbitesandbeauty.com/blantons-shrimp-and-grits In a medium saucepan, over medium-high heat, bring salted water to a boil. “I’ve accepted none so far.” Huffman’s rich cheese grits need a wine with some substance, but one that isn’t so tannic and massive that it will overwhelm the sweet shrimp—in other words, Pinot Noir. 1 cup shredded cheddar cheese Transfer to plates and serve with cheese grits and the remaining barbecue sauce. Recipe: Flaming Bourbon Shrimp and Grits. We then simmer the shrimp in the bourbon… 1/2 cup Bourbon Whiskey Add the onion and cook over moderate heat until softened, about 5 minutes. © 2020 StrEATS of Philly Food Tours. Add the garlic and cook until fragrant, about 1 minute. 1 teaspoon kosher salt Add grits. In a large skillet over medium heat, add butter and oil and cook until melted. Zest and juice of 1 lemon By using our site, you accept our Privacy Policy, Our Tours are now Private - Just your group. Total Carbohydrate First, cook the bacon in your largest skillet until … Due to Philadelphia’s Covid-19 restrictions all guests must be from the same household. 2 Tablespoons butter Kendall-Jackson makes a very good, black cherry–inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson’s lighter, more peppery 2006 Vintner’s Reserve. –Cheesy Grits Directions Tobasco sauce kosher salt and fresh cracked pepper (to taste) Stay in touch with StrEATS of Philly -- In our FREE newsletter you will get baking & cooking tips, recipes and great offers for you and your friends in Philadelphia. For Tickets or Support Call Simmer over low heat, until thickened, about 40 minutes. ATTENTION: Due to Philadelphia’s Covid-19 restrictions all guests must be from the same household. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. All Rights Reserved. Only bourbon is actually an ingredient and not just the name. When flame dies down, add demi-glace and finish cooking. Once flames have disappeared, remove from heat. Suite W-3110 Philadelphia, PA 19102, This website uses cookies to provide you a great user experience. It’s basically the shrimp version of the delicious Bourbon Chicken you get at the mall food court. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. check out Boogers channel and hit that sub button over at https://www.youtube.com/user/Booger500us/featured 1 teaspoon salt (610) 506-6120. We've created a Kentucky spin on the diminutive crustacean by deglazing our pan with Maker's Mark ® Bourbon. Add shrimp and sauté for another 1-2 minutes. It became a Jesse Jackson favorite. Our activities will take place outside the shops where our vendors will be happy to greet you and show you why our neighborhoods are so loved. To mae grits, place butter, water, cream, salt and pepper in sauce pan; bring to slow boil. ET Oct. 11, 2016 | Updated 3:01 p.m. 2 Tablespoon extra-virgin olive oil 1 teaspoon red pepper flakes Part of the EzTix Community of Event Operators. Add the garlic and slowly stir in the grits. CHEESE GRITS: In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil. Strain the gravy through a fine-mesh sieve or chinois. Bourbon Shrimp are coated in a sweet and salty sauce flavored with bourbon, honey, and garlic. In individual shallow serving bowls, evenly divide the Roasted Poblano and Manchego Weisenberger Grits. Turn shrimp over, add lemon zest, juice and season with salt and pepper. –Cheesy Grits Ingredients All guests must wear a mask and all vendors will be taking precautions and following safety protocols. Summary: This is similar to what Sarah made on The Taste. Stay informed about upcoming StrEATS of Philly Food Tours promotions, news, and events. Add shrimp and sauté for another 1-2 minutes. Remove the saucepan from the heat and stir in the cheese, butter, and cream. Pull pan off the heat, pour in bourbon and return to heat, tilt pan away from you, and ignite, voile flambé! Top with some of the strained Bourbon Red-Eye Gravy, followed by 4 or 5 cooked shrimp. Add garlic and red pepper flakes, sauté for 1-2 minutes. Trained at the prestigious Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania, Chef Jacqueline Peccina-Kelly is a professional chef dedicated to providing her clients with the ultimate food tour experience. Place shrimp and vegetables in pan, season with salt and pepper and saute until shrimp starts to stick and turn color; deglaze pan with bourbon. Pour over grits. Follow us! Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. –Bourbon Shrimp Directions In a large skillet over medium heat, add butter and oil and cook until melted. F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples—barbecue and cheddar cheese grits—for a quick Southern fusion meal. 1/2 cup shredded Monterrey Jack Cheese Transfer the barbecue sauce to a blender and puree until smooth. 16 %. Add the garlic and slowly stir in the grits. Add cheesy grits to a plate, top with shrimp and chopped parsley and serve. Remove from heat, stir in cheese and butter, season with salt and pepper. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. 3 large cloves of minced garlic 2 to 3 minutes per side. Shrimp has long been a staple of Southern cuisine with classic dishes like Shrimp and Grits, Shrimp Creole and Seafood Gumbo. 1 cup uncooked quick cooking grits 1 pound extra-large shrimp, peeled and deveined “I seriously have received three marriage proposals over a bowl of my cheese grits,” says Huffman. https://www.thespruceeats.com/bourbon-shrimp-flambe-recipe-1808990 Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Salt and Pepper to taste. Add garlic and red pepper flakes, sauté for 1-2 minutes. –Bourbon Shrimp Ingredients 1/2 teaspoon freshly ground black pepper Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. ET Oct. 11, 2016 Buy Photo 2 Tablespoon butter wild-caught shrimp (preferably from the Gulf), save the shells 2 tbsp. 49 g all-purpose flour 1/2 lb. Hand sanitizer will be provided. The safety of our guests is our main priority. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. –To Serve Turn shrimp over, add lemon zest, juice and season with salt and pepper. In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil. –Bourbon Shrimp Directions As your grits are cooking, get started on the shrimp. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. The Shrimp 3 slices of bacon 2 cloves of garlic, chopped 1/2 c. onion, chopped 1/2 c. mushrooms, chopped 1 tbsp. Shrimp flambe process imparted a delicate, slightly sweet aspect to the shrimp, that was refreshing, yet not overpowering. Whisk in grits, reduce heat to medium-low and cook 5-6 minutes or until tender. 1500 Market Street
TO SERVE. Shrimp and grits with sausage | Bourbons Bistro Nancy Miller, Special to the Courier-Journal Published 11:50 a.m. Remove immediately and keep the shrimp warm until ready to plate. 4 cups water