BBQ Shrimp & Grits

Serves: 
2

Howie “Bulldog” Kleinberg got his nickname from the bold attitude he projected as a contestant on TV’s Top Chef.  He fell in love with barbeque after spending summers in North Carolina as a boy. Now Kleinberg is cooking up hunks of meat at his very own BBQ restaurant—along with this southern comfort shrimp dish. It’s a classic “shrimp and grits” with a kick of Bulldog’s Best barbecue sauce and white cheddar cheese.

Ingredients

1 lb. shrimp, peeled and deveined
3 oz. extra virgin olive oil, divided
1 oz. Bulldog’s Best barbecue sauce (or favorite of the house)
2 oz. chopped garlic, divided
2 oz. chopped shallots, divided
1 cup chicken stock
1 cup hominy grits
2 oz. white wine
4 oz. diced tomatoes
Salt and pepper, to taste
1 oz. heavy cream
1 oz. butter
3 oz. white cheddar cheese, shredded
1 oz. chopped parsley
4 oz. sliced scallions

Steps

  1. Combine shrimp with 1½ oz. olive oil and barbecue sauce. Set aside to marinate for 4 hr.
  2. Heat large saucepan over med. heat. Add remaining 1 1/2 oz. olive oil, 1 oz. chopped garlic and 1 oz. shallots. Cook, stirring frequently, until translucent.
  3. Add chicken stock and bring to a boil. Add grits; stir constantly until chicken stock is evaporated. Set aside.
  4. Heat sauté pan over med. heat. Add shrimp with marinade; sauté until opaque.
  5. Add remaining chopped garlic and shallots to shrimp mixture; cook until translucent.
  6. Deglaze pan with white wine; add tomatoes, salt and pepper.
  7. To finish grits, place saucepan over med. heat. Add heavy cream, butter, white cheddar, chopped parsley and salt and pepper to taste; heat until cheese melts, stirring constantly.
  8. For service, divide grits between two bowls and place shrimp on top. Garnish with sliced scallions.
Source: Chef/owner Howie Kleinberg, Bulldog Barbecue

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources