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GRILLED SHRIMP WITH CORN BREAD AND GRITS DRESSING

20 large shrimp, peeled and deveined
2 tbsp. Worcestershire Sauce
1 tbsp. Honey
3 tbsp. Orange juice
2 tsp. Mustard

Dressing:
1 red bell pepper, finely chopped
1 small onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
3 tbsp. butter
1 cup day old bread, small cubed
5 cups corn bread muffins, crumbed
1 cup coarse cracker crumbs
1 ½ cups of cooked grits, cooked according to package (or polenta)
2 cups chicken broth
¼ cup melted butter
4 eggs, whisked
salt and pepper to taste
2 tsp. Dried sage
2 tsp. Dried thyme

1. Over medium high heat in a large sauté pan, sauté the pepper, onion and celery and garlic and 3 tbsp. in butter for 2-3 minutes.
2. Transfer to a large mixing bowl and combine all ingredients.
3. Transfer to a large baking pan and bake for 30 minutes.
4. Combine the Worcestershire sauce, honey, orange juice and mustard in a sealed plastic bag, add the shrimp and let marinate for 1 hour.
5. Skewer the shrimp, five at a time and grill over medium coals for 2-3 minutes on each side until done.
6. In the center of each plate, place the dressing mixture in the center and place the shrimp around