New Orleans–style BBQ Shrimp and Grits

Name: New Orleans–style BBQ Shrimp and Grits
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup (2 fl oz/60 ml) Worcestershire sauce; 1½ lb (750 g) medium shrimp, peeled and deveined; 6 Tbsp (3 oz/90 g) unsalted butter, cut into Tbsp; 1⅓ cups (11 fl oz/330 ml) whole milk; 1 Tbsp cold unsalted butter; 1 tsp minced fresh rosemary; 1 Tbsp fresh lemon juice; 2 Tbsp hot-pepper sauce; 1 cup (8 fl oz/250 ml) dark beer; 1⅓ cups (8 oz/250 g) stone-ground white corn grits; 2 tsp salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

What makes these succulent, spicy bbq shrimp so wonderfully easy is that there’s no charcoal grill or barbecue sauce in sight. This recipe is a New Orleans insider’s secret.

Ingredients

For the Grits

1⅓ cups (8 oz/250 g) stone-ground white corn grits
1⅓<

Americas
United States
Pescatarian
Gluten-free
Breakfast

Method

To make the grits, place the grits in a large bowl and add enough cold water to cover by 1 inch (2.5 cm). Let stand for 5 minutes. Skim off any bran or hulls floating on the surface. Drain the grits in a f