New Orleans Style BBQ Shrimp and Grits

By dyannucci

Chef Nona Sivley
| LA Market Restaurant |

Ingredients

• BBQ Shrimp
• 12 ea large gulf shrimp
• 1 Tbsp cooking oil
• 1 oz chopped garlic
• 1/2 oz chopped rosemary
• 1/4 bottle Abita amber beer
• 2 oz Worcestershire sauce
• 1 oz hot sauce
• 1/2 oz Steen’s cane syrup
• 1 tsp Creole seasoning
• 1/2 oz lemon juice
• 4 Tbsp whole butter
• Salt and pepper to taste
• Grits
• 1 cup yellow stone-ground grits
• 3 cup milk
• 1/2 cup cream
• 4 oz butter
• Salt and white pepper to taste

Preparation

Step 1

Season the shrimp with Creole seasoning. In a large sauté pan over high heat, sauté shrimp in cooking oil. flip shrimp after 1 minute then add garlic and rosemary. De-glaze with the beer and then add Lea & Perrins, Steen’s, and Crystal. Cook shrimp for another 2 minutes then remove from heat and add lemon juice, and whole butter. Serve shrimp over grits

Salt and white pepper to taste

In a sauce pot, bring milk to a simmer. Reduce heat to low and add grits. Continue cooking for about 25 minutes, stirring constantly. Add cream and butter and season to taste with salt and white pepper.