Caribbean Shrimp and Grits

• Meat

  • 12 pieces Bacon

• Seafood

  • 1 1/2 lbs Shrimp, jumbo

• Produce

  • 1 Chives
  • 1 clove Garlic
  • 1 Onion, small
  • 1/2 cup Pineapple

• Breakfast Foods

  • 1 cup Corn grits

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/4 cup Barbecue sauce, bottled
  • 1/4 cup Chili sauce, bottled
  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp Black pepper
  • 5 tbsp Brown sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 1/2 tsp Cumin

• Drinks

  • 3/4 cup Pineapple juice

• Dairy

  • 2 tbsp Butter

• Beer, Wine & Liquor

  • 6 tbsp Rum, dark

• Liquids

  • 1 cup Water

Found on creative-culinary.com

Description

Ingredients

• 2 Tablespoons butter
• 1 small onion, sauteed
• 1 clove garlic, minced
• 2 cups chicken broth
• 1 cup water
• 1 cup corn grits (polenta)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pineapple juice
• 1/2 cup diced pineapple
• 2 Tbsp brown sugar
• 2 Tbsp dark rum
• 1/2 tsp cumin
• 1/2 cup pineapple juice
• 3 Tbsp brown sugar
• 1/4 cup molasses
• 1/4 cup dark rum
• 1/4 cup bottled barbecue sauce
• 1/4 cup bottled chili sauce
• 1 tsp cumin
• 1 1/2 pounds jumbo shrimp, peeled and cleaned
• 12-15 pieces bacon (precook for 2 minutes if thick cut
• Chopped chives for garnish (optional)

Directions

• Melt the butter in a medium saucepan and add the onion. Saute until translucent but not brown. Add the garlic and saute for one additional minute.
• Add the chicken broth and water to the pan and warm to medium heat; add the grits slowly, stirring constantly until thorough mixed. Cook for approximately 15 minutes until mixture has thickened. Add salt and pepper and stir to combine.
• When the grits are done, add the pineapple juice, pineapple, brown sugar, rum and cumin and cook until slightly thickened. Season with salt and pepper to taste. Keep warm.
• Combine the pineapple juice, brown sugar, molasses, rum, barbecue sauce, chili sauce and cumin in a medium saucepan and bring to a simmer, stirring often; simmer until slightly thickened.
• Preheat oven to 450 degrees and prepare a baking sheet with aluminum foil. Wrap the bacon pieces around the shrimp and place on a skewer. Place skewers on a wire rack put over the prepared baking sheet and brush each with the barbecue sauce. Bake until shrimp is pink and bacon is done; about 15 minutes. Remove from oven, brush with any remaining sauce and serve over warm grits. Garnish with chives if desired.