The Taste's Sarah Schiear Makes Bourbon Shrimp and Grits: Here's The Recipe | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

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The Taste's Sarah Schiear Makes Bourbon Shrimp and Grits: Here's The Recipe

Home town contestant Sarah Schiear was on fire both literally and figuratively on the first day of full-blown competition on ABC's The Taste.

The home cook and blogger, who hails from Fort Lauerdale, managed to make two great dishes in-between setting fires in the kitchen

Schiear, who is on Ludo Lefebvre's team, presented a macaroni and cheese in the first round that mentor Ludo chose over her teammates' dishes to represent his group (although it ultimately was shot down by guest judge Gabrielle Hamilton from Prune restaurant).

In the second round, the mentors-turned-judges praised Schiear's shrimp and grits. The secret to her dish's success?

Bourbon, of course.

Clean Plate Charlie
snagged the recipe, straight from The Taste's kitchen to yours.

Read Also: The Taste: Blogger Sarah Schiear is on Fire (Literally)

Bourbon BBQ Shrimp and Grits

For grits:
4 cups chicken stock

1 cup grits

½ stick butter

¼ cup heavy cream


to taste

For sauce:
¾ cup ketchup

¼ cup bourbon

1 tablespoon molasses

1 tablespoon maple syrup

¼ teaspoon apple cider vinegar

1 tablespoon lemon juice

1 teaspoon rosemary, chopped

½ onion, chopped
 2 tablespoons butter

For shrimp:
1 pound shrimp, peeled and deveined

2 tablespoons butter



3 oz bacon, chopped and cooked until crisp

For grits: Bring stock to a boil, add grits, lower hear and simmer. Cook until tender, stir in cream and butter and season.

For sauce: Melt butter over medium heat, add onion and cook until soft, add ketchup, bourbon, molasses, maple syrup and vinegar and bring to a simmer for 15 minutes. Add rosemary and lemon.

For shrimp: Melt butter over high heat, add shrimp and cook until opaque, then toss shrimp into bbq sauce.

To plate: Spoon grits into a shallow bowl, top with shrimp and crumbled bacon.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

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