(Offer expires 12-31-2009.)

BBQ Smoked Shrimp and Creamy Grits 
Juice of � lemon
1# shrimp, 16-20 sized, peeled and deveined
2 � teaspoons SuckleBusters Hoochie Mama BBQ Rub

6 Roma tomatoes, halved
1 teaspoon kosher salt
6 strips bacon, chopped
� cup green pepper, diced
3 green onions, chopped, white and green parts separated
 
For the Grits:
3 cups water or great quality stock
1 cup cream or half and half
1 teaspoon kosher salt
1 cup stone ground (not instant) grits
1 cup grated cheddar cheese
3 Tbsp butter, divided
 
Prepare the Shrimp and Tomatoes for Smokin:
Squeeze juice of � a lemon over shrimp in a colander, then toss with BBQ Rub. You may choose to add more BBQ Rub (up to 4 tsp) for a spicier product.  Set the shrimp aside for about 20-30 minutes to marinate.  Prepare the tomatoes by halving them, coring them and salting them.  Put both the shrimp and the tomato halves on a seafood grate in preparation for loading the smoker. Put a glass dish large enough to hold the shrimp in the refrigerator to chill the shrimp quickly upon removal from the smoker.
 
Prepare your SmokinTex Smoker:
Prepare your SmokinTex Smoker with about 1 oz of hickory wood, small chunks if possible.  Turn the smoker on to 225� F and preheat about 20 minutes, or until you have a good amount of smoke. When you begin to see smoke, you may slide the shrimp and the tomatoes into the smoker and quickly close the door.  Begin timing immediately, you do not want to smoke the shrimp more than 20 minutes.
 
Preparing the Grits and the Gravy:
Bring your liquids (4 cups total) to a boil, then add 1 teaspoon salt and slowly whisk in the grits, stirring frequently.  Turn the heat to medium and allow the grits to cook 20-30 minutes, until they are tender.  Stir frequently. Add more liquid if the grits get too thick - they should have a loose consistency, thicker than soup, no thicker than oatmeal. Keep warm, adding liquid as necessary, and stirring frequently.
 
Meanwhile, cook the chopped bacon in a small sauce pan, until brown, then remove bacon to a paper towel lined plate and set aside.  Reserve 1 Tbsp bacon drippings, but wipe out the rest of the brown bits from the pan.  Briefly saut� the white parts of the green onions and the green pepper in the reserved bacon drippings for 3 minutes, or until translucent.  Set aside.
 
Removing the Shrimp and Tomatoes from the Smoker and Finishing the Dish:
After 20 minutes, remove the shrimp and tomatoes from the smoker into the chilled dish, which will stop the cooking immediately.  Let the tomatoes cool briefly, then slide the loose skins from the tomatoes and roughly chop.  Add to saut�ed green onions and green peppers.  Cook this tomato mixture over medium heat until slightly thickened, about 7 minutes.  Remove from heat.  Quickly stir in 1 Tbsp butter to enrich the sauce.
 
When the grits are finished, add shredded cheese, and whisk thoroughly to combine.  Add 2 Tbsp of butter and whisk again.
 
To serve, toss shrimp briefly in gravy to heat it to serving temperature, about 1 min.  For each serving, place grits in a wide serving bowl, then top with tomato shrimp mixture and garnish with reserved green onion tops and bacon bits.  Enjoy immediately!
 
Although this is a traditional breakfast dish in the South Carolina Low Country, it can certainly step in for a quick company dinner or a great holiday brunch or dinner dish. 
 
The beauty of this dish is that it really doesn't take too much time to prepare in total, the colors are gorgeous and the flavors are great.  My 6 year old said this was the prettiest food she had ever seen.  Not to mention a nice change from the every day. 
 
You can even smoke the shrimp and tomatoes hours ahead of time and keep them in the fridge until you are ready to cook the grits.  Have one of your guests do the whisking of the grits while drinking a glass of holiday cheer, to free yourself up from this task.  Just heat the tomato sauce and finish the sauce and the grits and prepare to serve.  Pour the wine and call the guests to the table.
Chef Sandy 

 

The SmokinTex Gourmet Package makes a great gift!