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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
Ingredients
For grits:
4 cups chicken stock
1 cup grits
½ stick butter
¼ cup heavy cream
salt/pepper
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
salt/pepper
Garnish
3 oz bacon, chopped and cooked until crisp
Method:
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.
