Southern Style BBQ Shrimp, Roasted Squash Grits, Pickled Jalepenos
3 pounds shrimp, in their shells
2 tablespoons Creole seasoning
Cracked black pepper
2 tablespoons olive oil
2 oz duck ham (or bacon), diced
¼ cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
½ cup Worcestershire sauce
¼ cup dry white wine
¼ teaspoon salt
2 cups heavy cream
2 tablespoons butter
Peel shrimp, leaving tails attached. Reserve shells and set aside. Season the shrimp with Creole seasoning and cracked pepper. Store the shrimp under refrigeration while you make the sauce base.
Heat 1 tablespoon of oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat, allow to cool for 15 minutes. Strain into a small saucepan (about 1 ½ cups liquid).
Place over high heat, bring to a boil, cook until thick, syrupy and dark brown, about 15 minutes. This will make about 5 tablespoons of sauce base.
Heat remaining oil (1tablespoon) in a large skillet over high heat. When the oil is hot, add duck ham and sauté for 1 minute. Then add the seasoned shrimp and sauté for about 2 minutes. Add the cream and the sauce base.
Stir and simmer for 2 minutes. Remove shrimp to a platter with tongs. Whisk butter into the sauce. Remove from the heat.
Place the shrimp over the roasted squash grits (recipe follows) and top with the sauce. Garnish with pickled jalapeños and pickled onions.
Roasted Squash Grits
Take one butternut squash and split lengthwise. Scoop out seeds. Season with salt, pepper and olive oil. Cook cut side down in a 400 degree oven until completely soft. Scoop out pulp and place in a strainer lined with cheesecloth. Weigh down and drain off liquid over night under refrigeration.
Cook grits according to package instructions, when ¾ of the way finished, add 1 cup of roasted squash. Continue cooking until the desired consistency is achieved. Season with salt, pepper, and granulated garlic to taste.