| I follow the National Food Holidays calendar because it's fun and I like to see the different "holidays." This is also a great way to change up menu ideas. Yesterday was National Shrimp Day. My family loves seafood. It's quick, tasty and very healthy. I was busy most of the day so I needed something quick. Here's my take on shrimp n Grits. |  |
C INGREDIENTS
- 1 lb jumbo shrimp, peeled and deveined
- 1/2 C celery diced
- 1/2 small onion diced
- 2 cloved garlic rough minced
- Juice of 1 lemon
- 2 tbs prepared horseradish
- 1/3 C Ketchup
- 1/4 C Titos Vodka
- 2 tsp hot sauce
- 2 tbs soy sauce
- 1 tbs Worcestershire
- salt
- pepper
- butter
- oil
DIRECTIONS
Set up for direct grilling. Dome temp should be around 400F.
Whisk together the all of the wet ingredients, season with salt and pepper and set aside.
Dome temp should be around 400F. Preheat a cast iron skillet. Saute the celery, onion and garlic with some butter and oil until soft. Move the aromatics to the side of the skillet, add a bit more butter and oil and saute the shrimp until pink and opaque throughout. Mix in the onion, celery and garlic. Add the sauce and ensure that everything is coated and evenly combined. Allow to saute for 2-3 minutes, then remove from heat.
Serve over grits or rice.
Set up for direct grilling. Dome temp should be around 400F.
Whisk together the all of the wet ingredients, season with salt and pepper and set aside.
Dome temp should be around 400F. Preheat a cast iron skillet. Saute the celery, onion and garlic with some butter and oil until soft. Move the aromatics to the side of the skillet, add a bit more butter and oil and saute the shrimp until pink and opaque throughout. Mix in the onion, celery and garlic. Add the sauce and ensure that everything is coated and evenly combined. Allow to saute for 2-3 minutes, then remove from heat.
Serve over grits or rice.
