Memphis Q Belvedere Shrimp

Memphis Q Belvedere Shrimp

Belvedere Shrimp

20 15-20 count Shrimp    
2 cups heavy cream
4 tablespoons Dixie Dust (recipe below)  
1/4 cup barbecue sauce
1 cup slab bacon (diced and blanched) 
4 cups corn meal (recipe follows)
1 cup Belvedere Vodka

Season shrimp well with Dixie Dust.  Place in a hot skillet searing both
sides of the shrimp.  Take shrimp out of the pan and set aside.  Add bacon to the pan and lower heat to medium.  Cook bacon until all fat is rendered and the bacon is browned.  Then add the vodka to the pan and reduce until almost dry.  Once the vodka is reduced add the cream and reduce until it coats the back of the spoon.  Once the cream is at this point add the shrimp and bbq sauce to the pan and simmer until shrimp are cooked through.  Serve with polenta.

Dixie Dust

2 tablespoon ranch season mix 
1 tablespoon iodized salt
2 tablespoon paprika 
1 tablespoon black pepper
1 tablespoon onion powder 
1 tablespoon sugar
1 tablespoon granulated garlic 
1/2 tablespoon cumin
1 tablespoon chili powder 
1 tablespoon MSG
1 tablespoon celery seed

In a large mixing bowl whisk all spices together well.  Cover and store in a cool dry area.

Creamy Grits

1 cup corn meal 
6 cloves garlic smashed
3 1/2 cups chicken stock 
1 cup parmesan cheese
3 1/2 cups milk 
salt and pepper to taste
pinch of nutmeg

Bring milk, chicken stock and garlic to a boil.  When mix comes to a boil remove garlic from the pot and whisk in the corn meal.  Whisk corn meal until it begins to thicken.  When it thickens reduce heat to low and cover stirring often.  Cook for around 45 minutes then add parmesan cheese, salt, pepper and nutmeg.  Serve with Belvedere Shrimp.  Garnish with freshly sautéed spinach.