Ingredients
Glazed Shrimp:
- 20-24 Jumbo GA white shrimp, tail on, peeled and deveined
- ½ cup BBQ Rub
- 2 tbsp olive oil
- Salt
- ½ cup Pepper Jelly
- ½ cup chopped chives and parsley (for serving)
- 1 lemon, cut in half (for serving)
Yellow Corn Grits:
- 12 ears fresh yellow corn, shucked
- ¼ cup finely grated parmesan cheese
- 10 tbsp butter, cut into tablespoons
Directions
Yellow Corn Grits:
- Cut the stem end off of each ear of corn just enough to create a flat surface on which to stand each ear vertically.With a sharp paring knife, cut off only the tips of the kernels on all sides so that the pulp inside each kernal is exposed. Reserve the partial kernels.
- With a large spoon, scrape all of the pulp from each ear and add the pulp to the reserved partial kernels.
- Heat 1 tbsp butter over medium high heat and add the corn mixture to the pan. Stir frequently and cook for about 4 minutes.
- Whisk in the remaining butter tablespoon by tablespoon. Add parmesan cheese and stir. Taste for seasoning.
Glazed Shrimp:
- Season the Shrimp with the BBQ rub and salt.
- Heat the oil on high in a sauté pan. Sear the shrimp over high heat in batches, about 2 minutes on each side. Set aside.
- Heat pepper jelly in microwave for about 30 seconds or until melted. Use this to glaze shrimp with a silicone brush or by tossing each in the hot pepper jelly.
Assemble:
Place the corn grits in a bowl or plate and arrange 3-4 shrimp on top of each serving. Garnish with herbs and a squeeze of lemon.
