One taste of my BBQ Shrimp and Grits, a divine combination of creamy parmesan cheese grits and succulent, briny, gulf shrimp sautéed in a bold and spicy Creole BBQ sauce, and you will be transported to the French Quarter in New Orleans.
1 ½lbsextra large shrimp(21-25 shrimp per pound), peeled, deveined with heads and tails removed)
2tablespoonsfresh lemon juice
½cupWorcestershire sauce
2teaspoonsCreole seasoningI used Zatarain's
2teaspoonsground black pepper
2clovesgarlicminced, you can substitute 1 teaspoon garlic powder
1 ½cupsbutterunsalted, cut into cubes, (keep the butter in the refrigerator until you are ready to add it to the sauce)
Parmesan cheese grits
1cupquick grits
5cupswater
½teaspoonsalt
¼teaspoonground black pepper
2tablespoonsbutter
2tablespoonsheavy cream(you can substitute milk or half-and-half)
1cupgrated parmesan cheese
2tablespoonsfresh parsleyoptional garnish
Instructions
BBQ shrimp and sauce
To make the sauce for the BBQ shrimp, combine the lemon juice, Worcestershire sauce, black pepper, creole seasoning, and garlic in a large skillet placed over medium-high heat.
When the sauce comes to a boil, add the shrimp and cook until they turn pink and opaque, which should take about two minutes. (If your shrimp are larger or smaller than what's called for in this recipe, adjust the cooking time accordingly. Do not cook the shrimp too long, or they will be tough.)
Use a slotted spoon to remove the cooked shrimp from the pan. Set the shrimp aside and cover to keep warm.
Reduce the heat under the sauce to medium, and add the butter, a few cubes at a time, whisking constantly. Continue whisking and add the rest of the butter, a few cubes at a time, and wait for the butter in the sauce to melt before adding additional butter.
When all the butter has been added and melted, and the sauce is smooth and creamy, remove it from the heat and cover to keep warm. Set aside.
Parmesan cheese grits
Bring five cups of water to a boil in a large saucepan over high heat. When the water comes to a boil, add the grits and salt. Reduce the heat to low and cook for seven minutes, whisking every minute or so to prevent lumps.
Stir in the pepper, butter, and cream and mix well. Remove from the heat and add the parmesan cheese. Stir until the cheese has melted.
Assembly:
Add the shrimp to the BBQ sauce and stir to coat them with the sauce.
Divide the grits into four bowls and top with equal amounts of the BBQ shrimp and sauce.
Optional, garnish with parsley. Serve immediately.
Notes
If you would like to add another layer of flavor to your grits, you can substitute chicken or even shrimp stock instead of cooking them in water.To reheat cold grits, place them in a saucepan over low heat on the stove and add more liquid. Use a whisk and keep whisking until they are smooth and lump-free. If they are too thick, keep adding more liquid until they are the consistency you like.I like my grits on the thin, looser side, and this recipe and the amount of cooking liquid it calls for reflects that. If you want yours thicker, reduce the amount of liquid you add.If you don't have parmesan cheese, feel free to substitute sharp cheddar, gouda, gruyere, or even a Mexican or Italian blend of cheeses.Take your time adding the butter to the sauce. If you add it all at once before some of it has a chance to melt and become incorporated in the sauce, you can run the risk of it "breaking", that is, the fat and the liquid become separated. If you notice your sauce looks like it is "breaking" or separating, stop adding the butter and whisk until it becomes emulsified again, and then slowly add the remaining butter.