If you have never had Shrimp and Grits in New Orleans you are missing out. Next to beignets and po boys I can’t think of a food that defines New Orleans for me as Shrimp and Grits do.
Every time I go to New Orleans I seek out certain dishes. For me, Shrimp and Grits are one of those dishes that I have to have when I go to town. If you have never had Shrimp and Grits you are missing out on one of those dishes that is simply perfect.
If you don’t live in the South you may not have had this corn-based cereal in a magical way. What makes these grits amazing? By using half water and half whole milk the grits are creamy and flavorful. When you prepare them with just water, the corn doesn’t open up as it does with milk.
The Barbecue Shrimp
The Barbecue Shrimp was originally prepared at Pascale Manale, if you are ever in New Orleans, I would highly recommend going to this old school restaurant. White table clothes, attentive service, and spectacular food is the way to spend an evening.
Barbecue shrimp is shrimp that is cooked in a cajun-spiced, garlic, and beer marinade, typically the cooking sauce is thin, but this one is different. This version creates a thick and savory sauce to enjoy with the grits.
Love Southern Cooking? Be sure to try these Southern-inspired recipes
New Orleans Style Shrimp and Grits
Make delicious New Orleans style Shrimp and Grits at home with this classic dish.
- 1 cup stone-ground grits
- 2 cups water
- 2 cups whole milk
- 1 cup shredded Romano Cheese
- 1 tablespoon butter for sauteing shrimp heads
- 2 pounds large shrimp heads on are preferred
- 1/4 pound butter
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer Budweiser, Abita, or other light tasting beer
- 1 tablespoons cajun seasoning like Slap Ya Mamma
- 1 teaspoon crab, shrimp & crawfish boil
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon oregano
- 1/2 teaspoon rosemary leaves crushed
- 5 tablespoons butter for finishing dish
Add 1 cup of grits to 2 cups of water, and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir occasionally to prevent sticking.
Add cheese just before serving, and stir through until the cheese has just melted.
Rinse shrimp in cold water. Pinch off heads of shrimp and place in a large skillet with 2 tablespoons of butter. Saute shrimp heads until the fat in the shrimp heads melts. The oil will turn red in color. Remove heads.
While the shrimp heads are sauteing, peel and devein the shrimp.
In the large skillet add the 1/4 pound of butter and garlic over medium heat until the garlic becomes fragrant. Add Worcestershire sauce, crab boil, and cajun spices. Add the beer and stir.
When the sauce begins to bubble add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more, and remove shrimp.
Continue to cook the sauce until it reduces by 1/3, and remove from the stove. When you remove the sauce from the stove, add the 5 tablespoons of butter. Shake and stir the sauce in the pan until the butter melts into the sauce. The sauce should be thick now.
Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl.