Recipes, re-invented from cooking shows
Coffee-Coke Glazed Shrimp and Grits with Rainbow Chard Slaw
Prep. Time:
Baking Time:
Total Time:
25 mins
35 mins
1 hour
Serves:
Serves 4
This recipe captures the key elements the judges praised: perfectly cooked shrimp, creamy heavy grits, the intriguing coffee-Coca Cola sauce with its sweet and spicy balance, and the rainbow chard slaw that cuts through the richness. The spices in the sauce (paprika and cayenne) provide the "kick" that impressed the judges despite their initial skepticism about using Coca-Cola.
Chef's Notes:
The coffee adds depth while the Coca-Cola provides sweetness and caramelization
The rainbow chard slaw cuts through the richness of the dish
Toast points add textural contrast
Don't overcook the shrimp to maintain their perfect texture
Ingredients
COFFEE-COKE SAUCE
1 cup strong brewed coffee, cooled
1/2 cup Coca-Cola
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons butter
SHRIMP
1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper to taste
CREAMY CHEDDAR GRITS
1 cup stone-ground grits
4 cups whole milk
1 cup water
1 cup sharp cheddar cheese, grated
4 tablespoons butter
Salt and white pepper to taste
RAINBOW CHARD SLAW
1 bunch rainbow chard, stems removed, leaves thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste
TOAST POINTS
4 slices white bread, crusts removed
2 tablespoons butter, melted
Instructions
COFFEE-COKE SAUCE
In a saucepan, combine coffee, Coca-Cola, brown sugar, vinegar, paprika, cayenne, and garlic powder.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until reduced by half and syrupy.
Season with salt and pepper. Whisk in butter. Set aside.
GRITS
In a heavy-bottomed pot, bring milk and water to a boil.
Slowly whisk in grits, reduce heat to low, and cook for 20-25 minutes, stirring frequently.
Stir in cheese and butter until melted. Season with salt and white pepper. Keep warm.
SLAW
In a bowl, whisk together olive oil, lemon juice, and honey.
Toss sliced chard with dressing and season with salt and pepper. Set aside.
TOAST POINTS
Cut each bread slice diagonally into triangles.
Brush with melted butter and toast in a 400°F oven for 5-7 minutes until golden.
SHRIMP
Season shrimp with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook shrimp for 2-3 minutes per side until pink and cooked through.
Add coffee-coke sauce to the pan and toss to coat shrimp. Cook for 1-2 minutes.
ASSEMBLY
Spoon creamy grits into bowls.
Top with glazed shrimp and extra sauce.
Add a portion of rainbow chard slaw alongside.
Garnish with toast points and serve immediately.
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