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Seafood - On the Grill
Grilled Shrimp with Orange BBQ Sauce
1 1/2 pounds wild Florida Royal Red shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp pepper
1/2 cup Florida orange juice
1/2 cup catsup
2 TBS limejuice
1 TBS instant minced onion
1 TBS soy sauce
cheese grits (optional)
Thread shrimp on 10-inch skewers. Sprinkle with salt and pepper. Set aside. In a small saucepan, combine orange juice, catsup, limejuice, onion, and soy sauce; heat until bubbly.
Brush shrimp with sauce and grill 6 to 8 inches over medium coals for 3 to 4 minutes. Turn, baste and cook an additional 3 to 4 minutes. Serve with cheese grits. 4 low fat servings.
Chef’s Notes: If using bamboo skewers, soak for 30 minutes before using. Per serving without cheese grits: calories 221, calories from fat 28, total fat 3g, saturated fat 1g, cholesterol 259mg, total carbohydrate 12g, protein 35g.
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Cheese Grits
2 cups whole milk
2 cups water
1 1/2 tsp kosher salt
1 cup coarse ground cornmeal
1/2 tsp freshly ground black pepper
4 TBS unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Alton Brown, Food Network
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