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.
Tried this recipe?Let us know how it was!