The Mid Mo Smoke Show 9-16-17 More Sauces
Eveyrthing you need to know about sauces. Which ones to buy, how to make your own, and what to do with them. And we give The Czar a sauce taste test. The results will shock you. As always, stick around for BBQ etiquette, recipe of the week, and more.
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
Roux
Pour ½ cup vegetable oil in a heavy bottom saucepan and set to med-low heat.
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.
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.
Grits
To make the grits, melt ½ stick of butter in a saucepan
Add the milk and water then add your grits
Stir with a whisk and cook the grits
Once the grits are about halfway done, stir in the second ½ stick of butter
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
Adjust the grits to the thickness you like using more or less milk or cheese
Season to taste with salt and white pepper. Set aside to keep warm
Shrimp
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
Cook bacon and drain. I used 6 slices for 4 servings
Slice green onions and cut lemon into half
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
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
Squeeze lemon juice onto shrimp
Season to taste with more SYD All Purpose rub
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/
