Pepper Jelly Glazed BBQ GA Shrimp with Fresh Yellow Corn Grits
Julio Delgado's Featured Recipe "Pepper Jelly Glazed BBQ GA Shrimp with Fresh Yellow Corn Grits" from the 2019 Georgia National Fair Georgia Grown Event Stage
- *******For the Shrimp:*******
- 20 - 24Jumbo GA white shrimp, tail on, peeled and deveined
- ½ cupBBQ Rub
- 2 tbspolive oil
- ½ cupPepper Jelly
- ********For serving:*******
- ½ cupchopped chives and parsley
- 1lemon, cut in half
- *******For the Yellow Corn Grits:*******
- 12ears fresh yellow corn, shucked
- ¼ cupfinely grated parmesan cheese
- 10 tbspbutter, cut into tablespoons
For the 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 kernel 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.
For the 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.
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.