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New Orleans-Style BBQ Shrimp and Grits

Source of Recipe

From "Let's Do Brunch" by Brigit Binns


Recipe Introduction

"What makes these succulent, spicy BBQ shrimp so wonderfully easy is that there’s no charcoal grill or barbecue sauce in sight. This recipe is a New Orleans insider’s secret."

List of Ingredients

â—¦ 1 â…“ cups stone-ground white corn grits
â—¦ 1 â…“ cups whole milk
â—¦ 2 teaspoons salt
â—¦ 6 tablespoons unsalted butter, cut into tablespoons
â—¦ 1 ½ pounds medium shrimp, peeled and deveined
â—¦ 1 cup dark beer
â—¦ ¼ cup Worcestershire sauce
â—¦ 2 tablespoons hot pepper sauce
â—¦ 1 tablespoon fresh lemon juice
â—¦ 1 teaspoon minced fresh rosemary
â—¦ 1 tablespoon cold unsalted butter


Recipe

To make the grits, place the grits in a large bowl and add enough cold water to cover by 1 inch. Let stand for 5 minutes. Skim off any bran or hulls floating on the surface. Drain the grits in a fine-mesh sieve. In a large, heavy saucepan, bring 4 cups water, the milk, and the salt to a boil over high heat. Gradually whisk in the grits. Reduce the heat to low and simmer, whisking every 5 minutes, until the grits are thick and tender, about 45 minutes. Remove from the heat and whisk in the 6 tablespoons butter, one tablespoon at a time.

About 10 minutes before the grits are done, heat a large frying pan over medium-high heat. Add the shrimp and cook until one side is seared, about 1 minute. Transfer to a bowl.

Add the beer, Worcestershire sauce, hot pepper sauce, and lemon juice to the pan and stir to scrape up the browned bits on the bottom of the pan. Cook, stirring frequently, until reduced by about one-third, about 5 minutes. Return the shrimp to the pan and cook until opaque throughout, about 1 minute. Remove from the heat and stir in the rosemary. Add the butter and stir until melted and the sauce is lightly thickened (the sauce will still be thin). Spoon the grits into bowls. Top with the shrimp and sauce, and serve.

Serves 4