New Orleans BBQ Shrimp with Creamy Grits

Name: New Orleans BBQ Shrimp with Creamy Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: american
Ingredients: 200 g coarse-ground stone-ground white or yellow corn grits; 500 ml chicken broth or water; 500 ml whole milk; 1/2 tsp fine sea salt; 40 g unsalted butter; 60 ml heavy cream; 100 g sharp white cheddar cheese, freshly grated; 800 g large raw shrimp, head-on or head-off with shells and tails intact; 1 tbsp Creole or Cajun seasoning blend; 1 tbsp olive oil; 4 clove garlic cloves, finely minced; 80 ml Worcestershire sauce; 60 ml pale ale or amber beer (or chicken stock); 2 tbsp fresh lemon juice; 1 tsp coarsely ground black pepper; 1/2 tsp dried thyme; 1/2 tsp hot sauce (such as Crystal or Tabasco); 120 g cold unsalted butter, cubed into 1 cm pieces; 2 pcs scallions, thinly sliced

By Culiora

New Orleans BBQ Shrimp with Creamy Grits served on a plate, photographed in natural light

A classic Crescent City staple featuring succulent shell-on shrimp bathed in an intensely savoury, peppery Worcestershire and butter pan sauce. Served over velvety, slow-simmered grits enriched with sharp cheddar and cream, it delivers rich Southern comfort at its finest.

Servings: 4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Ingredients

200 g coarse-ground stone-ground white or yellow corn grits
500 ml chicken broth or water
500 ml whole milk
1/2 tsp fine sea salt
40 g unsalted butter
60 ml heavy cream
100 g sharp white cheddar cheese, freshly grated
800 g large raw shrimp, head-on or head-off with shells and tails intact
1 tbsp Creole or Cajun seasoning blend
1 tbsp olive oil
4 clove garlic cloves, finely minced
80 ml Worcestershire sauce
60 ml pale ale or amber beer (or chicken stock)
2 tbsp fresh lemon juice
1 tsp coarsely ground black pepper
1/2 tsp dried thyme
1/2 tsp hot sauce (such as Crystal or Tabasco)
120 g cold unsalted butter, cubed into 1 cm pieces
2 pcs scallions, thinly sliced

Instructions

Prepare the grits: In a medium saucepan, combine the chicken broth, whole milk, and salt over medium-high heat. Bring to a gentle simmer, taking care not to let the milk boil over.
Whisk the stone-ground grits slowly into the simmering liquid to prevent lumps. Lower heat to low, cover with a tight-fitting lid, and cook for 25–30 minutes, stirring thoroughly every 5 minutes, until tender and creamy.
Remove grits from heat and stir in 40 g unsalted butter, heavy cream, and grated sharp cheddar until melted and smooth. Cover and keep warm while cooking the shrimp.
Pat the shrimp dry with paper towels and toss with the Creole seasoning in a large bowl.
Heat the olive oil in a wide, heavy-bottomed skillet or cast-iron pan (approx. 30 cm) over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side until they just turn pink; immediately transfer them to a plate (they will finish cooking in the sauce).
Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.
Pour in the Worcestershire sauce, beer, lemon juice, coarsely ground black pepper, dried thyme, and hot sauce. Stir well and bring to a vigorous simmer, scraping up any browned bits from the pan floor, until the liquid reduces by half (about 3–4 minutes).
Turn heat to low. Whisk in the 120 g cold cubed butter, 2 or 3 cubes at a time, swirling constantly until fully emulsified into a glossy, velvety dark sauce.
Return the shrimp and any accumulated juices back into the pan. Toss gently in the warm sauce for 1–2 minutes until heated through and thoroughly coated.
Divide the warm, creamy grits among 4 shallow bowls. Spoon the shrimp and plenty of the buttery, spiced pan sauce over the top. Garnish with thinly sliced scallions and serve immediately.