Description
One of my goals for 2018 was to make a really good shrimp and grits - here's the results! It a little bit time-consuming but worth the effort.
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Directions
To make the BBQ base, place oil in a saucepan over medium-high heat. Add reserved shrimp shells and garlic, stirring frequently until the shells are golden brown, about 4 minutes. Add the lemons, Worcestershire sauce and hot sauce. Lower heat to medium and let simmer until reduced by half, about 4-6 minutes. Strain and set aside.
For grits: Heat the butter and oil in a pan and add jalapeņos and
onion. Cook until softened, 5 minutes or so. Pour in the chicken broth and 3 cups of water. Stir then bring to boil. Whisk in the grits, reduce heat to low, cover and cook for 30 minutes stirring occasionally. Stir in the cream cheese and continue cooking until the grits are tender. At any time, add more stock if the grits look like they need more cooking liquid. Remove from heat and season with salt and pepper.
Toss peeled shrimp with cajun spice mix. Heat oil in a medium sized saute pan over high heat. Add the shrimp and sear, 1 minute per side, then add beer. Stir, reduce liquid for 1 minute, then turn down the heat to medium. Add the BBQ base and reduce sauce for 3 minutes. Turn the heat off and swirl in the cold butter. Heap Shrimp mixture over grits.
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Ingredients
 BBQ base:
1 T. oil
Reserved shrimp shells
2 cloves garlic, roughly chopped
2 whole lemons peeled
1/2 cup Worcestershire sauce
1/2 cup hot sauce
Grits:
2 tsp. butter
1 tsp. oil
1 jalapeno, diced small
1 cup diced onion
4 cups chicken stock
2 cups stone-ground grits
8 oz. cream cheese
Shrimp:
1 pound shrimp, peeled, deveined, shells reserved
2 tsp. Cajun spice (see below)
1 T. oil
1/4 cup beer
2 T. cold butter, cubed
Cajun Spice:
1/4 cup paprika
1/4 cup dried basil
1/4 cup dried thyme
2 T. file gumbo powder (ground sassafras leaves)
1 T. chili powder
1/4 tsp. cayenne
1/2 tsp. ground bay leaves
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