I recently asked friends on Facebook for recipe suggestions. My neighbor Caro Ferguson asked if I has a recipe for Shrimp and Grits. I told her that I had one with a New Orleans twist. I had never made Shrimp & Grits. So to get my wife to try it, I made it with my BBQ Shrimp recipe. I don’t ever remember seeing it made that way anywhere. Not long after, this dish started showing up on New Orleans restaurant menus. I guess I was a little before my time.
BBQ Shrimp & Grits
1 pounds 15-20 or larger Wild American Shrimp Head & Tail on
3/4 pound Butter (3 sticks)
3/4 cup Olive Oil
2 1/2 Tablespoons Garlic, Chopped
2 teaspoons Basil Leaves (Dry)
1 1/2 teaspoons Salt
1 teaspoons Lemon Juice
2 teaspoons Worcestershire Sauce
1 1/2 Tablespoons Ground Black Pepper
3/4 teaspoon Oregano (Dry)
3/4 teaspoon Thyme (Dry)
3/4 teaspoon BBQ Seasoning
1 teaspoon Creole Seasoning
Melt butter in Olive Oil in a large pot. Combine all other ingredients, adding shrimp last. Cook on Medium High Heat for 10 minutes.
¾ cup Quick Grits
3 cups Water
¼ teaspoon Salt
2 Tablespoons Butter
2 cups Shredded Cheddar Cheese
In a medium saucepan, bring water to boil. Add the grits and salt. Stir well with a whisk. Reduce heat to medium-low. Cover. Cook for 5 minutes or until thickened. Remove from heat and stir in the butter and cheese. Keep covered until ready to serve.
Put grits in 4 bowls. Place shrimp on top and pour a little of the shrimp sauce on top of grits.