JACK DANIELS SHRIMP AND GRITS
GRITS:
1 cup heavy cream
1 stick butter
2 cups quick grits
salt and pepper to taste
1 quart water
Heat cream and water to boil. Add butter, salt and pepper. Add grits slowly and reduce heat. Simmer covered for 20 minutes and avoid scorching.
SAUCE:
1/4 pound bacon, diced
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
30 oz. high quality ketchup
1/2 cup brown sugar
2 oz. Jack Daniels bourbon
Cook bacon until fat is translucent. Add onions and peppers and sauté until onions are translucent. Flame with Jack Daniels. Add remaining ingredients and season. Simmer, covered for 10 minutes.
SHRIMP:
1 lb. Peeled and deveined shrimp
Saute shrimp in 2 Tablespoons butter until pink. Transfer to sauce and simmer for 1 minute.
Servings: 6 to 8
T.G.I. FRIDAY'S JACK DANIELS SAUCE RECIPE
1 teaspoon Onion Powder
1 tablespoon Tabasco Sauce
2 tablespoons Red Wine Vinegar
1/4 cup Jack Daniel's
2 cups brown sugar
1/4 cup water
4 beef bouillon cubes
2 tablespoons Worcestershire sauce
Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish, especially salmon!
SPICY BARBECUE SHRIMP
1 1/2 cups Jack Daniel's® Spicy Western Chargrill TM Grilling Sauce
1 tablespoon garlic powder
2 tablespoons lemon juice
1 pound peeled and deveined shrimp
1/2 pound pepper bacon (or preferred bacon)
Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's® Grilling Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later). Dip shrimp into half of sauce to thoroughly coat.
Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
Jack Daniel's® Grilling Tips:
To devein peeled shrimp - cut a V-shaped groove down the back of shrimp, deep enough to include the vein. Remove the wedge of flesh, vein will come with it.
When grilling shrimp, thread shrimp on 2 parallel skewers that are about 1 inch apart - making turning easier. |
