BBQ Shrimp with Hatch Green Chile Grits
Yields: Makes 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: Makes about 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.