15m
PREP TIME
55m
COOK TIME
367
CALORIES
15
INGREDIENTS
Servings: 10
Ingredients
- 3 tablespoons olive oil, divided
- 1 1/4 pounds large shirmp, peeled and deveined, shells reserved
- 1 large onion, finely chopped, divided
- 1 1/2 teaspoons salt, divided
- 2 cans (12 ounces each) Karbach Brewing Hopadillo® IPA
- 1 cup Stubb's® Original Barbecue Sauce
- 1 cup water
- 1 cup old fashioned grits
- 1 1/2 cups half-and-half
- 2 tablespoons butter
- 2 cups shredded extra-sharp Cheddar cheese
- 1/4 cup panko breadcrumbs
- 1 clove fresh garlic, minced
- 4 cups escarole, washed and coarsely chopped
- 1/4 cup Peppadew® peppers, drained and sliced
INSTRUCTIONS
- 1 Heat 1 tablespoon of the oil in heavy bottom 4-quart saucepan on medium heat. Add shrimp shells, half of the chopped onion and 1/2 teaspoon of the salt. Cook about 3 minutes or until shells turn pink, stirring occasionally. Stir in beer, Bar-B-Q sauce and water. Bring to boil. Reduce heat; simmer 10 minutes. Strain mixture through fine mesh sieve, discarding shrimp shells and onion.
- 2 Return sauce mixture to saucepan. Add shrimp. Cook on low heat 1 to 2 minutes, just until shrimp are opaque pink and curled. Remove shrimp from saucepan using slotted spoon; set aside.
- 3 Bring sauce mixture to simmer. Slowly stream in grits, stirring constantly with a wooden spoon. Reduce heat to low; cook 5 to 7 minutes or until thickened. Stir in half-and-half and butter; cover. Cook on low 10 to 15 minutes, stirring occasionally until grits are tender and creamy. Remove from heat. Stir in cheese and 1/2 teaspoon salt. Set aside.
- 4 Toast panko in large skillet on medium heat 2 to 3 minutes or until golden brown. Remove from skillet. Add remaining 2 tablespoons oil and remaining half of the onion to skillet. Cook 3 to 5 minutes until tender and starting to brown. Add garlic, escarole, and remaining 1/2 teaspoon salt. Cook and stir 5 minutes, just until greens begin to wilt. Stir in peppers, cooked shrimp (along with any residual juices) and breadcrumbs; tossing to mix well. Spoon grits onto a shallow serving platter. Top with shrimp mixture and serve immediately.
