New Orleans Barbecue Shrimp with Creamy Grits
New Orleans Barbecue Shrimp with Cheesy Grits is our new favorite shrimp dish. Recently, we traveled to Mississippi, where we saw this on almost every menu. We tried it, and fell in love with their rich, spicy flavor. Ever since that trip, I’ve been making these addictive shrimp at home. Along with the shrimp, I serve creamy grits. Because, while we were down South, my whole family became enamored with the rich and creamy white grits. While the shrimp can be pricey, the grits are certainly a bargain.
The Equipment I Used
- 3 Pots- I used a three quart saucepan to make the shrimp stock. And, I used two small Le Creuset Dutch ovens to make the grits and the barbecue sauce.
- A Large Skillet- You’ll need this for searing the shrimp.
- A Sieve- Use this to strain your shrimp stock.
- A Citrus Reamer- I used my Williams Sonoma Citrus Reamer to juice my lemons.
The Ingredients Needed for New Orleans Barbecue Shrimp
- Gulf Shrimp- You’ll need a pound of gulf shrimp. You’ll need the peels to make a quick shrimp stock.
- Milk- Be sure and use whole milk.
- Grits- I used Bob’s Red Mill white corn grits.
- Lemon Juice- Be sure and use freshly squeezed juice.
- Hot Sauce- I used Frank’s Hot Sauce.
- White Wine- Use a dry white wine.
- Fresh Herbs- Fresh rosemary and thyme add so much great flavor.
- Paprika, Onion Powder, and Oregano- These dried herbs also add so much flavor.
How I Made my Barbecue Shrimp
- First, I made the shrimp stock. Be sure and keep an eye on it to make sure it doesn’t all boil away.
- Next, I made the grits. You’ll want to stir them occasionally to make sure you don’t get lumps.
- Then, I make the barbecue sauce. Take care not to burn your onion and garlic.
- Next, I seared the shrimp and then simmered them in the barbecue sauce until they were just cooked through.
- Finally, I served the shrimp over the grits.
If you’re a shrimp lover, you need to try these delicious New Orleans Barbecue Shrimp with Creamy Grits.
New Orleans Barbecue Shrimp with Creamy Grits
Shrimp cooked in a New Orleans style barbecue sauce, served with creamy grits.
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup minced onion
- 1 tbsp. minced garlic
- 1 cup shrimp stock (ingredients below)
- 1 tsp. each sweet paprika and onion powder
- ½ tsp. dried oregano
- 1 tbsp. each fresh thyme leaves and minced fresh rosemary
- ¼ cup white wine
- 2 tbsp. each Worcestershire sauce and lemon juice
- 1 tbsp. hot sauce
- 1 pound Gulf shrimp, deveined and peeled
- 6 tsp. cold unsalted butter
For the Shrimp Stock:
- peels from all the shrimp
- 2 cups water
For the Creamy Grits:
- 2 cups each whole milk and water
- 1½ tsp. kosher salt
- 1 cup white corn grits
- 2 tbsp. butter
Instructions
- Begin by making the Shrimp Stock: In a three quart saucepan, bring the water and shrimp peels to a boil. Boil for thirty minutes, skimming the foam as it forms. Make sure all the liquid doesn't boil away. You should have a cup of stock left at the end. Pour the stock through the sieve, to remove the peels.
- While the stock cooks, start the grits. In a Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter and keep warm.
- Also, in a second Dutch oven, on low heat, cook the onion and garlic in one tablespoon of the olive oil. Cook until it's softened and then add all the spices and herbs, the wine, the Worcestershire, the lemon juice, the hot sauce, and shrimp stock. Simmer for ten minutes.
- While the sauce is simmering, heat the last tablespoon of oil in a large skillet, and sear the shrimp on both sides. Add the sauce to the shrimp and simmer until they're just cooked through, about three minutes. Remove the pan from the heat and stir in the butter one teaspoon at a time. Don't add another teaspoon of butter until the last one is fully melted. Serve with the grits.
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