So I’ve come back for different takes on Shrimp & Grits multiple times. There’s just something I love about this dish and I enjoy tinkering with it. This latest visitation started when I took some out of town coworkers to the Cigar City Brewery for some craft beer. They happened to have an amazing Habanero Peach IPA which we really enjoyed and we discussed how it would probably make a good marinade.
Fast forward to today and while I tried to obtain a growler of the Habanero Peach IPA it was unfortunately a limited release and no longer in production. Not letting that stop me, I attempted to recreate the flavors in a marinade as best as I could.
Since it was the first time trying this I dialed down the heat just a little by going with sliced jalapenos instead of habaneros. Added a bottle of Castaway IPA from Kona Brewing and then mixed in some peach nectar. Finished it off with a pinch of kosher salt and a couple of healthy grinds of black pepper. I let the shrimp soak in that for about 2 hours before sauteing in a little olive oil and lime juice with just a little more salt.
Served them over a bed of grits but where I would typically use shredded cheddar, this time I subbed in a little smoked gouda. That smokey flavor went with both the heat of the peppers and the sweetness of the peach and lime quite well.
I was pleased with how this one turned out. This is an insanely easy dish which I intend to utilize when having guests for dinner because I won’t have to spend much time in the kitchen.
Have a favorite Shrimp & Grits recipe? Leave a message in the comments section!
And remember… the food abides…