BBQ Shrimp and Grits (NOLA style)

Name: BBQ Shrimp and Grits (NOLA style)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ lb Shrimp (1 1/2 lbs shrimp peeled and deveined); 1 cup Unsalted Butter (1 cup butter, cold, unsalted, and cubed (2 sticks) + 2 tbsp butter); ⅓ cup Olive Oil (1/3 cup olive oil); 2 pieces Scallion (2 large green onions finely chopped); 1 tsp White Pepper (1 tsp white pepper); 1 tsp Black Pepper (1 tsp freshly cracked black pepper); 2 tbsp Lemon Juice (2 tbsp fresh lemon juice); ⅓ cup Worcestershire Sauce (1/3 cup Worcestershire sauce); 2 pieces Garlic (2 garlic cloves minced); 1 ½ tsp Cajun Seasoning (1 1/2 tsp cajun seasoning I used Tony Chachere's original Creole seasoning); 0 pieces Parsley (fresh parsley for garnish); 1 cup Polenta (1 cup polenta); 2 cup Water (2 cups water); 2 cup Chicken Broth (2 cups chicken broth); 8 oz Aged White Cheddar Cheese (8 oz block aged white cheddar cheese freshly grated); 1 tsp Sea Salt (1 tsp sea salt)

BBQ Shrimp and Grits (NOLA style) - Main Course (American)

60 minAmerican

Servings8

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Pescatarian
Egg Free

Ingredients

For 8 servings

Shrimp1 ½ lb · 1 1/2 lbs shrimp peeled and deveined
Unsalted Butter1 cup · 1 cup butter, cold, unsalted, and cubed (2 sticks) + 2 tbsp butter
Olive Oil⅓ cup · 1/3 cup olive oil
Scallion2 pieces · 2 large green onions finely chopped
White Pepper1 tsp · 1 tsp white pepper
Black Pepper1 tsp · 1 tsp freshly cracked black pepper
Lemon Juice2 tbsp · 2 tbsp fresh lemon juice
Worcestershire Sauce⅓ cup · 1/3 cup Worcestershire sauce
Garlic2 pieces · 2 garlic cloves minced
Cajun Seasoning1 ½ tsp · 1 1/2 tsp cajun seasoning I used Tony Chachere's original Creole seasoning
Parsley0 pieces · fresh parsley for garnish
Polenta1 cup · 1 cup polenta
Water2 cup · 2 cups water
Chicken Broth2 cup · 2 cups chicken broth
Aged White Cheddar Cheese8 oz · 8 oz block aged white cheddar cheese freshly grated
Sea Salt1 tsp · 1 tsp sea salt

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Steps

1First prepare the polenta:
2Bring broth, salt and water to a boil over medium-high heat.
3Slowly, add polenta, while whisking and continue to stir until slightly thickened.
4Reduce heat to low and keep whisking until it begins to have a creamier consistency.
5Cover and cook for 30-40 minutes, checking and stirring every 8-10 minutes.
6Make sure to scrape down sides while stirring.
7When desired texture is achieved (whether you like them creamy or thicker), stir in cheese and butter until melted and set aside to keep warm.
8For the shrimp:
9Warm olive oil in a large sauté pan over medium heat.
10Saute garlic until lightly golden.
11Add lemon juice, Worcestershire, onions, white and black pepper, cajun seasoning and shrimp to the pan.
12Raise heat to medium-high and cook 2-3 minutes until shrimp are no longer pink. Slowly, add in butter, while stirring constantly until butter is all melted, being careful not to burn.
13Spoon polenta into a bowl and add a few shrimp on top.
14Spoon a little of of the juice on top and garnish with fresh parsley.
15You can also serve this with baguettes to soak up all that saucy goodness.
16Serve immediately.