BBQ Shrimp & Vanilla Grits

1. Method: Combine ingredients, reserve for later use.

1. Place olive oil in a hot pan with garlic and sweat lightly until aromatic.
2. Add BBQ spice and allow to toast for 10-15 seconds.
3. Deglaze with white wine and allow to reduce by 25%.
4. Add Worcestershire, Tabasco, and dark roux.  Cook out slightly until proper consistency is reached.

1. Bring water and milk to a boil.
2. Slowly begin to add grits, stirring constantly. As they begin to thicken, turn down the heat to a simmer and add stock.
3. Cook for about 30-40 min on a low simmer to prevent scorching.
4. Add butter, extract, and cream and simmer for 5 more minutes.
5. Season to taste.

1. Heat a large skillet over medium heat.
2. Add onion and garlic, cook about 2-3 minutes until sweated.
3. Add bell peppers and BBQ spice. Allow pepper to sweat and spices to toast, about 1-2 minutes.
4. Add BBQ sauce, stock, and shrimp.
5. Cook until shrimp are tender but cooked through and sauce is thickened.

Serve with Vanilla Grits.