This week’s South Florida Food and Wine Pairing is with one of Bravo’s Top Chef, season 3 Miami contestants, Howie Kleinberg who was nicknamed “bulldog” on the show for his take no prisoners competitive streak. Howie is the chef behind Bulldog Barbecue and its soon-to-open sister restaurant, Bulldog Burger, both in North Miami where he showcases his casual cuisine.
Howie’s family owned property in North Carolina so Howie spent a great deal of time there growing up and it was in North Carolina that he fell in love with barbecue. Howie’s Shrimp & Grits is more deeply rooted in the South but definitely has some unique twists, like his fresh tomato garnish, which lightens up the creaminess. We’ve paired Howie’s Shrimp & Grits with the 2009 Hanna Sauvignon Blanc, Russian River Valley which retails for under $20. A classic Sauvignon Blanc with its aroma burst of grapefruit and green apple and bright straw color and a tinge of green. Zippy and zingy on the palate with an initial pomelo taste then rounding out with the balance of sweet guava, tangy lemon, and smooth grass.
Monday night I made Howie’s Shrimp & Grits; I tripled the recipe because I had a house full of company. It was a homerun dish, there wasn’t one grit left in the bowl! You need to plan ahead to make this recipe and cannot do it in a rush because the recipe calls for the shrimp to be marinated. Suggestion: marinate first thing in the morning and let it sit until you’re ready to make the entire recipe.
Bulldog Barbecue’s Shrimp & Grits/serves 2
1 cup hominy grits
1 lb. shrimp, peeled and de-veined
1 cup chicken stock
1 oz. butter
2 oz. chopped garlic
2 oz. chopped shallots
4 oz. diced tomato
1 oz. heavy cream
4 oz. sliced scallions
1 oz. chopped parsley
3 oz. white cheddar cheese
3 oz. extra virgin olive oil
2 oz. white wine
1 oz. Bulldog’s Best barbecue sauce (or store bought)
Salt & pepper to taste
Combine shrimp with BBQ sauce and 1½ oz. olive oil. Set aside to marinate for four hours. Heat sauce pan over medium heat. Add remaining extra virgin olive oil, half (1 oz.) of the chopped garlic and half (1 oz.) of the shallots; cook, stirring frequently until translucent. Add chicken stock and bring to a boil. Add grits and stir constantly until chicken stock is evaporated. Set aside.
Heat sauté pan over medium heat. Add shrimp and sauté until opaque. Add remaining chopped garlic and shallots and cook until translucent. Deglaze pan with white wine and add tomatoes, salt and pepper.
To finish grits, over medium heat add heavy cream, butter, white cheddar, chopped parsley, and salt and pepper to taste. Divide grits between two bowls and place shrimp on top. Garnish with sliced scallions.
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Bulldog Barbecue 15400 Biscayne Boulevard North Miami, FL 33160 (305) 940-9655