Kona Coffee Bbq Shrimp And Coconut Grits Recipes

BBQ SHRIMP AND GRITS

BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

Preheat the grill to high heat.
Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
Pour the BBQ sauce on top of the shrimp and mix.
Serve shrimp with the cheesy grits.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

KONA COAST SHRIMP

Kona Coast Shrimp image

An interesting dish served at the Fisherman's Wharf, Honolulu

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 small coconuts, cut in half, milk reserved
Clarified butter
1 small clove garlic
1 pound prawns
Salt, to taste
Pepper, to taste
3/4 cup onion, finely chopped
1 tablespoon soy sauce
Coconut fat, from surface of coconut milk, about 1-ounce
3/4 cup cooled Coconut Stock, recipe follows
1 1/2 teaspoons arrowroot dissolved in 2 tablespoons water
4 ounces fresh coconut
2 cups boiling water

Steps:

With a melon baller, scrape thin slices of coconut from shells until only 1/4-inch rim remains. Use flesh to make coconut stock as described in recipe below. Trim ends of shells so they stand on end.
Preheat broiler. Warm scraped coconut shells in oven. Heat clarified butter in pan. Add garlic, then shrimp. Season with salt and pepper and cook for 3 minutes. Add onion and cook 2 minutes more.
Pour off excess butter from pan and add soy sauce. Stir in coconut fat. When melted, add stock and bring to a boil. Add dissolved arrowroot to pan to thicken sauce. Remove from heat and fill warmed coconut shells. Decorate shrimp with remaining coconut shavings and broil for 1 1/2 minutes. Serve immediately.
Place coconut shavings in bowl and pour water on top. Cover and set aside for 30 minutes. Strain through cheesecloth and cool. Skim coconut fat and reserve.

BBQ SHRIMP AND CHEESE GRITS - YUM!

BBQ Shrimp and Cheese Grits - Yum! image

I was skeptical of the flavors in this recipe, but the dish is fantastic! I got this recipe is from the Dec/Jan 2006 Light and Tasty Mag (submitted by Judith Kin, Madisonville, TN). I made a few changes, but overall the recipe is hers. I can't take credit for it. Thanks Judith!!

Provided by Aggiezoey

Categories < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1 cup half & half light cream
3 teaspoons butter
1/2 teaspoon garlic powder
3/4 cup quick-cooking grits
1 small onion, chopped
2 garlic cloves, chopped fine (more cloves if you love garlic)
1 lb uncooked shrimp, peeled and deveined
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon hot sauce (I used more)
1 cup shredded sharp cheddar cheese
salt
pepper

Steps:

Bring water, half and half, 1 teaspoon butter, salt, pepper to a low boil. Add grits, reduce heat, simmer uncovered for 5-7 minutes until grits are thickened.
Combine ketchup, honey, lemon juice, and hot pepper. Set aside.
Meanwhile, saute onion in the rest of the butter until transulent. Add garlic and saute for 2 more minutes.
Add shrimp and saute till pink. Be careful not to overcook or they'll be tough.
When grits are thickend, add cheese to them. Taste and add salt, pepper if needed. If grits become to thick add a little water or milk.
Add ketchup mixture to the shrimp and just heat through.
Serve shrimp over grits.

Nutrition Facts : Calories 640.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 373.9, Sodium 901.5, Carbohydrate 49.5, Fiber 1.1, Sugar 12.1, Protein 47.6

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