Barbecue Shrimp and Grits

Shrimp and grits can be made in a variety of ways etouffee, lemon butter, curry, creamy tomato, chimichurri and that’s just a few but these are made with the iconic New Orleans barbecue shrimp over creamy grits.

Barbecue Shrimp & Grits

Shrimp and grits can be made in several ways but these are made with the iconic New Orleans barbecue shrimp over creamy grits.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Creole, Southern
Servings: 4

Ingredients

  • 2 ½ cups water
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • To taste kosher salt
  • 1 cup stone ground grits
  • 1 cup green onions sliced
  • Barbecue Shrimp:
  • 2 dozen large shrimp body peeled, head and tail on
  • 12 oz. beer of choice
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 1 sprig of rosemary chopped
  • juice of 1 lemon
  • 6 cloves garlic minced
  • 2 sticks unsalted butter cold diced
  • jumbo lump crab meat optional

Instructions

  • Bring water, cream, salt and butter to a boil. Whisk in grits, lower heat to low and cover for 10 minutes until grits thicken. Serve grits on plate then mound shrimp on top; garnish with green onions.
  • Heat heavy bottom skillet over med-high heat, add shrimp and cook for 2 minutes, add half of beer, worcestershire, creole seasoning, black pepper, rosemary and lemon juice. Cook for 1 minute, flip shrimp over. Stir in garlic and remove from heat.
  • Add in butter and stir in a little at a time until sauce thickens. If butter starts to take a while to melt place pan back over low heat. Shrimp should be pink and in the shape of a “C”.
  • Pour grits in a bowl and pour shrimp and sauce over top, garnish with green onions.