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BBQ Shrimp & Grits, NOLA Style

Mentioning the word grits will most times get my head turning like one of those weird, mindless, dog and pony show carnival tricks. Yeah, I like ’em that much. So when my NOLA Style BBQ Shrimp plans got derailed by a pantry bare of any quality bread or fresh baguettes to enjoy all the anticipated, delicious broth, my attention turned to the next best option. And you guessed it, it was grits. Oh, I suppose I could’ve gone out and found some suitable bread, but you know, with all this (waving my hands around randomly), I would have to get a mask on, which is no big deal, but I’d likely have to put on some goin’ out pants. Not that I’m sitting here pantsless, mind you, but sometimes my daily pants choices can reflect an agenda that does not include the idea of going out.

So with no bread and a hungry belly, BBQ Shrimp & Grits it is. My grits, as well as the whole dish, is of the quick cook variety, so it’s best to have all the ingredients ready and at hand to begin. Prep the grits as directed on the package. I stirred them into a small pot of boiling water, then covered them and let them do their thing on the indirect, but warm section of the grill. While that is going on, the sauce and shrimp can be prepared, resulting in everything coming together at the same time for serving. Cool? Cool.

My ingredient roundup includes about a pound of large peeled and deveined shrimp, unsalted butter, fresh rosemary, fresh cracked black pepper, cajun seasoning, shallot, garlic, Worcestershire sauce, hot sauce, lemon juice, amber beer, and good ol’ shrimp or seafood stock.

In a hot cast iron pan, I added 4Tbsp of butter, and as it melts down add the rosemary, pepper, your favorite cajun seasoning, garlic, and shallot.

After about a minute or so, when it smells downright irresistible, add in the stock, Worcestershire sauce, hot sauce, and lemon juice. Stir it up, toss with the shrimp and cook until almost done. It won’t take more than a couple of minutes, especially if using a hot fire, and you should.

Add the beer, both to the pan and to the griller, and cook for another two or three minutes. Move the pan to a cooler location on the grill and add in the remaining butter. Stir until the sauce is emulsified. This is also the point where I took the foil cover off of the grits for the last minute.

Remove the shrimp from the grill. Remove the grits from the grill, Give everything a final stir.

Put those smokey grits in your bowl, top off with a few of those decadent shrimp topped with the broth/sauce and a sprinkling of chopped parsley.

Now there’s a NOLA inspired BBQ Shrimp & Grits dinner that will get your attention. No goin’ out pants needed.

Because Life Is Better Wood-Fired

www.inkandembers.com

New Orleans Barbecue Shrimp & Grits

Course Appetizer, Brunch, Main Course
Servings 2

Equipment

  • Grill
  • Cast Iron Pan
  • Small pot or dutch oven
  • Hardwood Charcoal and Wood Smoking Chunks, if Desired

Ingredients
  

  • 1 lb Large shrimp, peeled an deveined I used 16/20 count
  • 6 tbsp Unsalted butter
  • 3/4 tsp Cracked black pepper
  • 1 tsp Cajun seasoning
  • 1 Shallot, minced
  • 2 cloves Garlic, minced
  • 1/8 cup Worcestershire sauce
  • 1/8 cup Louisiana hot sauce
  • 1 tbsp Lemon juice
  • 1/4 cup Amber Beer
  • 1/2 cup Shrimp or Seafood stock
Keyword Barbecue Shrimp, BBQ Shrimp, Cajun Shrimp And Grits, Grits, New Orleans BBQ Shrimp, Shrimp & Grits, Smoked Grits