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
  1. 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.
  2. 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.
Recipe by Louisiana Cookin at