The Mid Mo Smoke Show 9-16-17 More Sauces

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Recipe: SYD Shrimp and Grits

Ingredients

1 pound shrimp, peeled, deveined

4 cloves garlic, finely chopped

1 teaspoon vegetable oil

1½ teaspoon SYD All Purpose Rub

1 tablespoon butter

1 lemon, cut into half

2 tablespoons green onions, chopped

6 pieces cooked bacon, crumbled

Roux

½ cup vegetable oil

½ cup all-purpose flour

½ teaspoon SYD All Purpose Rub

3 cups water

Grits

1 stick butter

2 cups milk

1 ½ cups water

1 cup regular grits, not instant

8 oz white cheddar cheese

Instructions

  1. Roux

  2. Pour ½ cup vegetable oil in a heavy bottom saucepan and set to med-low heat.

  3. Whisk in ½ cup all-purpose flour. As the oil warms up, the roux will begin to cook and change color. Keep stirring the flour-oil mixture with a whisk until you reach the desired brown color you like. The darker the roux, the deeper will be the nutty roux flavor. It took me 25 minutes on my stove top burner to reach the color I wanted. The heat should be set to a low simmer. Try not to burn the roux else you have to start over.

  1. When the roux is ready, remove your pan from the stove and slowly add water. Add a little water and stir to incorporate before you add more water. This amount of roux should make about 3 cups of gravy. Be careful in case the hot roux boils over. Return the pan to the stove top and gently simmer. Once roux sauce is done, season to taste with SYD All Purpose rub and set aside to keep warm.

  2. Grits

  3. To make the grits, melt ½ stick of butter in a saucepan

  4. Add the milk and water then add your grits

  5. Stir with a whisk and cook the grits

  6. Once the grits are about halfway done, stir in the second ½ stick of butter

  7. Cook until grits are done, stir in the cheese. If you don’t have white cheddar, you can use any cheese you like. Take note that your grits will colored by the color of your cheese

  8. Adjust the grits to the thickness you like using more or less milk or cheese

  9. Season to taste with salt and white pepper. Set aside to keep warm

  10. Shrimp

  11. Peel shrimp, remove vein, and place in a bowl. Toss with some oil to coat the shrimp so the rubwill stick. Add chopped garlic and sprinkle SYD rub onto the shrimp and toss to coat. Let marinate for a few minutes

  12. Cook bacon and drain. I used 6 slices for 4 servings

  13. Slice green onions and cut lemon into half

  14. Grill the shrimp on direct heat until shrimp is pink and barely done. If your shrimp are small and could fall through your grill grates, you can skewer then before grilling. You can also sauté your shrimp in a pan on the stove

  15. As the shrimp comes off the grill, place them in a bowl. Add 1 tablespoon butter and green onions and toss. Let the residual heat melt the butter and wilt the green onions

  16. Squeeze lemon juice onto shrimp

  17. Season to taste with more SYD All Purpose rub

  18. Ladle gravy into serving bowl. Ladle a puddle of grits in the middle. Add the lemony butter green onion shrimp. Crumble bacon on top. Enjoy

You can see the original recipe here. http://www.slapyodaddybbq.com/2015/04/syd-grilled-shrimps-and-grits/

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