On-AirVirginia This Morning



Posted at 1:41 PM, Apr 23, 2013
and last updated 2013-04-23 13:41:01-04

RICHMOND, Va (WTVR) - Our featured recipe today includes a homemade barbecue sauce but we're not cooking with pork or beef or even chicken. Jason Alley, Chef and Owner of Comfort Restaurants whips up his variation of the southern classic Shrimp and Grits. Jason is one of the featured chefs that will participate this Saturday, April 27th for the ‘4th Annual Byrd House Bash’ from 7:30pm to 10:30pm at Historic Tredegar.



Shrimp and grits feeds 6

1 lb 21-25 ct shrimp, peeled and deveined

1 small onion, julienned

1/4 cup dry sherry

5 cups cooked grits (recipe to follow)

1 cup home-made bbq sauce (recipe to follow)

1 stick un-salted butter, cubed

For the grits:

1 cup stone ground grits

2 cups chicken stock

2 cups whole milk

1 tsp minced rosemary

Salt and pepper to taste

Combine the milk and stock in a pan over medium high heat, when the liquid reaches a boil, whisk in the grits Reduce to a simmer, and cook, stirring frequently, until tender, about 2 hours Season with salt, pepper, and rosemary Reserve warm

For the bbq sauce:

2 cups cider vinegar

1 cup catsup

1/2 cup molasses

1/4 cup prepared mustard

1 Tbs chili powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground allspice

1/4 tsp ground cloves

salt and pepper to taste

Wisk together all ingredients

Reserve until ready

To assemble:

Heat a large pan over medium high heat until almost smoking Add one cube of butter and the onions Sauté until just browning Add the shrimp and cook, stirring frequently, until just turning pink Deglaze the pan with the sherry and reduce by half Add the bbq sauce, and reduce slightly Whisk in butter, season with salt and pepper, and serve over hot grits