Barbeque Shrimp and Cheese Grits Recipe

By happy accident, Amber Huffman combined leftovers of two low-country staples-barbeque shrimp and cheddar cheese grits-for a quick Southern fusion meal. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbeque sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far."

Ingredients:
* 2 tablespoons unsalted butter
* 1 small onion, cut into 1/4-inch dice
* 2 garlic cloves, very finely chopped
* 1 1/4 cups ketchup
* 1/4 cup bourbon
* 3 tablespoons cider vinegar
* 2 tablespoons molasses
* 2 tablespoons honey
* 2 teaspoons Tabasco
* 1 teaspoon chopped thyme
* 1/2 teaspoon cayenne pepper
* Kosher salt and freshly ground black pepper
* 1 1/2 pounds peeled and deveined large shrimp
* 1 tablespoon vegetable oil
* Cheese Grits, for serving

Directions:
1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
3. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

Cheese Grits
Ingredients:
* 4 cups low-sodium chicken broth
* 1 garlic clove, minced
* 1 cup old-fashioned grits
* 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
* 4 tablespoons unsalted butter
* 2 tablespoons heavy cream
* Kosher salt and freshly ground pepper

Directions:
1. In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.

ACTIVE TIME: 40 MIN
TOTAL TIME: 1 HR 20 MIN
SERVES: 6

MAKE AHEAD: The barbeque sauce can be refrigerated for up to a week.

WINE RECOMMENDATION: Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.

Recipe by Amber Huffman
From Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: April 2008, Food & Wine Magazine