Nola-Style Barbecued Shrimp with Creole Cream Cheese Grits

Dan's favorite meal

Nola-Style Barbecued Shrimp with Creole Cream Cheese Grits
Nola-Style Barbecued Shrimp with Creole Cream Cheese Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Shrimp:

  • peeled, deveined shrimp (20-30 - used 2lb bag)

  • 1.5

    tsp salt

  • 2

    tsp black pepper

  • 2

    tbs olive oil

  • 1

    tbs bacon fat

  • 2

    shallots sliced

  • 4

    cloves garlic thinly sliced

  • 2

    tsp black peppercorns

  • 1

    lemon sliced rind included

  • 2

    cups Worcestershire sauce

  • 1

    tbs fresh rosemary

  • 2

    tsp fresh thyme

  • 2

    tsp red pepper flakes

  • 2

    dried bay leaves

  • 1/2

    cup dry white wine

  • 3/4

    cup beef stock

  • 3

    tbs clarified unsalted butter

  • 3

    tbs heavy cream

  • 1/2

    cup cold unsalted butter cubed

  • 3

    tbs chopped flat leaf parsley

  • 1/2

    cup thinly sliced green onions

  • Grits:

  • 2

    cups dark chicken stock

  • 2

    cups whole milk

  • 1

    cup stone ground grits (not instant or quick)

  • 4

    tbs unsalted butter

  • 2

    tsp minced garlic

  • 2

    tsp salt

  • 1

    tbs black pepper

  • 3/4

    cup cream cheese

Directions

Shrimp: Heat olive oil and bacon fat in medium pan over medium heat - add shrimp heads and shells and stir until pink (I skipped this). Add shallots and garlic and sauté until turn transparent. Stir in black peppercorns, lemon slices, worcestershire sauce, rosemary, thyme, red pepper flakes, bay leaves, wine and stock. Bring to a boil. Lower the heat and reduce by half 12-15 minutes. Strain and reserve. In large saute pan over medium heat, heat clarified butter until it begins to shimmer. Add the shrimp and cook turning once as the shrimp begin to turn pink. Add the reserved shrimp stock to the pan. Bring to a simmer and reduce the sauce until thick and syrupy (I took out the shrimp to get the sauce to thicken without overcooking shrimp). Swirl in cream and combine completely. Whisk in cold butter until completely combined and then add in parsley (I skipped the parsley). Serve the shrimp and sauce over grits and scatter with green onions. Grits: In a medium saucepan bring the stock and milk to a boil over medium heat (be careful as it approaches a boil - it foams up quickly). Whisk in the grits and lower the heat slightly. Continue whisking for 10 minutes. Taste to make sure cooked through and tender. Stir in the butter, garlic, salt, pepper and cream cheese and set aside keeping warm.

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