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1
SHRIMP:
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2
In a medium saucepan, melt the butter.
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3
Add the onion and cook over moderate heat until softened, about 5 minutes.
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4
Add the garlic and cook until fragrant, about 1 minute.
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5
Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
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6
Simmer over low heat, until thickened, about 40 minutes.
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7
Transfer the barbecue sauce to a blender and puree until smooth.
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8
Season with salt and pepper.
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9
Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
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10
Preheat a grill pan.
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11
Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
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12
Grease the grill pan with the oil.
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13
Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
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14
CHEESE GRITS:
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15
In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
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16
Add the garlic and slowly stir in the grits.
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17
Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
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18
Remove the saucepan from the heat and stir in the cheese, butter, and cream.
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19
Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
