Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice.
Barbecue Shrimp and Creamy White Grits
Makes 6 Servings
- 1 (12-ounce) bottle India pale ale beer
- 1 (12-ounce) bottle chili sauce*
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Louisiana Hot Sauce
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced garlic
- 2 pounds large fresh shrimp, peeled and deveined (tails left on)
- ⅓ cup plus ¼ cup salted butter, cubed and divided
- 1 lemon, thinly sliced
- 2 cups water
- 2 cups chicken broth
- ½ teaspoon kosher salt
- 1 cup quick-cooking white grits
- 1 cup shredded extra-sharp white Cheddar cheese
- ¼ teaspoon ground black pepper
- Lemon wedges, to serve
- Garnish: fresh rosemary
- Preheat oven to 400°.
- In a large bowl, whisk together beer, chili sauce, Worcestershire, hot sauce, rosemary, and garlic. Add shrimp, ⅓ cup butter, and lemon slices, gently tossing to coat. Transfer mixture to a 13×9-inch baking dish.
- Bake until shrimp are pink and firm and sauce is bubbly, 25 to 30 minutes.
- In a medium saucepan, bring 2 cups water, broth, salt, and remaining ¼ cup butter to a boil over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low; cover and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in cheese and pepper until cheese is melted. Serve shrimp mixture over grits. Serve with lemon wedges. Garnish with rosemary, if desired.
*We used Heinz.