“Grander” Caribbean Shrimp & Grits

“Grander” Caribbean Shrimp & Grits

Last month I featured Grander Rum in an amazing pork recipe and this month I’m back at it again with another amazing recipe with Grander Rum.  I know, I know, it’s not exactly cooking with bourbon, but I can not get enough of this rum and you definitely need to do yourself a favor and get a bottle. Just a reminder, Grander Rum actually has been aged for 8 years in ex-bourbon barrels from Kentucky. (So it totally qualifies as cooking with bourbon.)
This is one of the most unique products I have had in quite some time, at 90 proof this product may be a rum but it drinks like a bourbon. This is a beautifully matured product and what I love about this, is the natural marriage of the rum & the wood, one minute you taste bourbon then in the next sip you remember you’re drinking rum! If its not in your area yet head over to bevfly.com this is “the rum” for bourbon drinkers.
Nose: toasted oak, butterscotch, rootbeer, vanilla, cinnamon, baking spicesTaste: rich & buttery with hints of bourbon, vanilla, nutmeg, raisin, mocha latte

Finish: Warm, smooth & long, its like getting a hug!

I love me some grits any time of the year, and this recipe will be so great with some grilled shrimp! I’m telling you guys this Grander Rum is not to be missed !

Hope you all enjoy!

Remember to #EatResponsibly

“Grander” Caribbean Shrimp & Grits

“Grander” Caribbean Shrimp & Grits

Ingredients

  • For the Grits:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup pineapple juice
  • 1/2 cup diced pineapple
  • 2 Tbsp brown sugar
  • 1/4 C Grander Rum
  • 1/2 tsp cumin (toasted)
  • 2 Tablespoons butter
  • 1 small onion, chopped & sauteed
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup corn grits (polenta)
  • For the Shrimp:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup pineapple juice
  • 1/2 cup diced pineapple
  • 2 Tbsp brown sugar
  • 1/4 C Grander Rum
  • 1/2 tsp cumin (toasted)
  • 1/2 cup pineapple juice
  • 3 Tbsp brown sugar
  • 1/4 cup molasses
  • 1/4 cup Grander Rum
  • 1/4 cup CC’s Honey Fire BBQ Sauce
  • 1 tsp cumin (toasted)
  • 1 1/2 pounds jumbo shrimp, peeled and cleaned
  • 12-15 pieces bacon or Andouille Sausage
  • Chopped chives for garnish (optional)

Instructions

  1. To Make the Grits:
  2. Over medium heat melt the butter in a medium saucepan, add the chopped onion. Saute until translucent but not brown. Add the garlic and saute for one additional minute.
  3. Carefully add in the chicken broth and water to the pan, stir until combined. Add in the grits/polenta slowly, stirring constantly until thoroughly mixed. Cook for 10-15 minutes until the mixture has thickened. Add salt and pepper and stir to combine.
  4. When the grits are done, remove from heat and add in the pineapple juice, diced pineapple, brown sugar, rum and cumin and cook until slightly thickened. Season with salt and pepper to taste.
  5. To Make the Barbecue Sauce and Shrimp:
  6. In a medium sauce pot, combine the pineapple juice, brown sugar, molasses, rum, barbecue sauce, and cumin; bring to a simmer, stirring often; simmer until slightly thickened.
  7. Preheat oven to 375 degrees and prepare 2 baking sheets with aluminum foil. Lay out the bacon and the shrimp on the baking sheet. Brush each shrimp & bacon with the barbecue sauce. Bake until shrimp is pink and bacon is done; about 12-15 minutes. Remove from oven, let bacon cool, chop the bacon up into pieces. Add the shrimp & bacon into the remaining sauce and serve over warm grits. Garnish with chives if you choose.

Notes

Notes: You could also grill the shrimp instead of baking them in the oven… Also if you don’t have bacon you can always add some Andouille or Italian sausage, just make sure to baste in the BBQ sauce.

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3 Comments

  1. I’m really starting to love shrimp and grits. This recipe looks incredible.

  2. Just looking at this makes me want to eat more shrimp. It’s not that I didn’t eat a lot today but dang this makes me hungry.

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