Make Southern-style BBQ shrimp with slow-cooker grits

April 23, 2015 - bbq set

Southern prepare Damaris Phillips shares her recipes for BBQ shrimp served over tawny slow-cooker grits, and a crowd salad with pecans.

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Damaris Phillips whips adult shrimp and forage and a crowd saladSamantha Okazaki / TODAY

BBQ Glazed Shrimp

Preparation

Damaris Phillips whips adult shrimp and forage and a crowd saladSamantha Okazaki / TODAY

Combine a shrimp with a chili powder, cayenne, 1/4 teaspoon salt and a splash of black peppers in a middle bowl. Toss until a shrimp is entirely seasoned. Set aside.

Melt a butter in a skillet over middle heat. Add a garlic, honey, Worcestershire and 2 tablespoons water. Stir and sauté to combine, 1 to 2 minutes. Add a shrimp and stir to cloak in a vessel sauce. Sauté until a shrimp are ambiguous and only starting to curl, about 5 minutes. Remove from a heat, supplement a lemon extract and ornament with a immature onions. Season with salt and pepper. Serve immediately.

Baked Grits and Collards Casserole

Preparation

Damaris Phillips whips adult shrimp and forage and a crowd saladSamantha Okazaki / TODAY

Add a grits, unfeeling stock, 1 1/2 teaspoons salt and 1 teaspoon peppers to a 12-cup delayed cooker. Cover and prepare on low until tender, 5 to 6 hours. Now that a forage are finished we can build a bake!

Preheat a oven to 350 degrees F.

Heat a coconut oil in a 10-inch cast-iron skillet over middle heat. Add a shallots and sauté until tender, about 2 minutes. Add a collards and a garlic, and shower with salt and pepper. Sauté to mislay additional water, 1 to 2 minutes. Remove from heat.

Add a complicated cream, collards, ricotta and half of a Gouda to a baked grits, stirring to combine. Taste and adjust a seasoning as needed. Stir in a eggs and flow it all behind into a skillet. Top with a remaining Gouda and bake until a core is only set and a tip is golden brown, 35 to 45 minutes. Serve prohibited or warm.

Blue Cheese Ranch Wedge

Preparation

For a dressing: Combine a green cream, buttermilk, basil, parsley, chives, thyme, garlic, lemon extract and onion powder with a drive in a middle bowl. Fold in a blue cheese, deteriorate with salt and peppers and cold until prepared to serve.

Damaris Phillips whips adult shrimp and forage and a crowd saladSamantha Okazaki / TODAY

For a wedge: Preheat a oven to 350 degrees F. Spread a pecans on a rimmed baking piece and toast until fragrant, 6 to 8 minutes. Let cold and afterwards chop.

Divide a lettuce wedges among 4 plates. Top any with 1/4 crater of a dressing, a tomatoes and toasted pecans. Serve a remaining sauce on a side. Eat right away!

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