Take your classic shrimp and grits to a new level with this BBQ Shrimp and Hatch Green Chile Grits recipe.
BBQ Shrimp with Hatch Green Chile Grits
Yields: 4 servings
- ¾ cup unsalted butter
- 1 lemon, zested, juiced, and cut into wedges
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons Worcestershire sauce
- 2 teaspoons coarse kosher salt
- 1½ teaspoons ground black pepper
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 cloves garlic, minced
- 2 bay leaves
- 2 pounds peeled and deveined head-on jumbo fresh shrimp
- Hatch Green Chile Grits (recipe follows)
- Garnish: broiled lemon halves
- In a large skillet, melt butter over medium-high heat. Add lemon zest, juice, and wedges, rosemary, Worcestershire, salt, black pepper, chili powder, cayenne, garlic, and bay leaves. Reduce heat to medium-low; cook, stirring constantly, until fragrant, about 1 minute. Bring to a boil; reduce heat, and simmer for 5 minutes. Add shrimp, and increase heat to medium. Cook just until slightly pink, 4 to 5 minutes.
- Cover skillet, and remove from heat. Let stand for 15 minutes, stirring every 5 minutes. Serve immediately over Hatch Green Chile Grits. Garnish with lemon halves, if desired.
Hatch Green Chile Grits
Yields: 4 servings
- 2 cups whole milk
- 2 cups seafood stock
- 1 cup stone-ground grits
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup finely chopped Hatch green chiles
- 2 tablespoons cream cheese, softened
- 1 tablespoon unsalted butter
- In a 2-quart saucepan, heat milk and stock over medium-high heat. Cover and bring to a boil. Uncover and add grits, salt, and pepper; reduce heat to medium. Cook, stirring constantly, until grits have thickened slightly, about 8 minutes. Reduce heat to low; simmer for 20 minutes, stirring every 2 to 3 minutes. Cook 15 minutes more, stirring constantly to prevent grits from sticking to bottom of the pan. Add up to ½ cup hot water, if necessary, if mixture becomes too thick.
- When grits are soft and creamy, remove from heat, and add chiles, cream cheese, and butter, stirring to combine. Season to taste with salt and pepper. Serve immediately.
You can find more Louisiana shrimp recipes in our newest issue of Louisiana Cookin’.