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

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code