New Orleans–style BBQ Shrimp and Grits

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

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
Breakfast
Gluten-free

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