New Orleans Style Barbeque Shrimp & Grits Recipe

Bring liquids to boil

In a medium saucepan, combine 3 cups water, 1 cup whole milk, and 1 tsp salt. Bring to a gentle boil over medium-high heat, stirring occasionally to prevent scorching.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Immediately reduce heat to low so the mixture is at a gentle simmer. Cook, uncovered, stirring frequently (every 2–3 minutes) to prevent lumps and sticking, for 20–30 minutes until thick and tender. Cooking time depends on grit coarseness.

Finish and season

When grits are tender and creamy, stir in 2 tbs unsalted butter, 0.75 cup finely grated Parmesan, and 2 tbs cream cheese (optional). Season with 1/4 tsp black pepper and adjust salt to taste. Keep covered on very low heat while preparing shrimp, stirring occasionally. If too thick, thin with up to 1/4 cup warm milk or stock.

Prep shrimp

Pat 1.25 lbs shrimp dry with paper towels. Keep shells on for maximum flavor but remove vein if not already deveined. Season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside.

Sauté aromatics

In a large heavy skillet (10–12 inches), heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter is foaming. Add 2 tbs minced shallots and sauté 1–2 minutes until soft. Add 4 tsp minced garlic and cook 30 seconds until fragrant, taking care not to brown.

Build barbecue sauce

Stir in 2 tsp Creole seasoning, 1 tsp paprika, 1/4 tsp cayenne, and 1 tbs dark brown sugar; cook 30 seconds to bloom the spices. Add 1 tsp tomato paste and cook 20–30 seconds. Pour in 1/2 cup dry white wine (or 1/2 cup stock) and 1/2 cup chicken/seafood stock, scraping any browned bits from the pan. Bring to a simmer and reduce about 2–3 minutes until slightly thickened.

Enrich sauce

Reduce heat to low and whisk in the remaining 4 tbs unsalted butter a tablespoon at a time to create a glossy, emulsified sauce. Stir in 1 tbs Worcestershire sauce, 1 tsp hot sauce, and 2 tbs fresh lemon juice. Taste and adjust seasoning with additional Creole seasoning or salt as needed.

Cook shrimp in sauce

Increase heat to medium-high and add the seasoned shrimp in a single layer. Cook, stirring or flipping once, until shrimp are opaque and just cooked through, about 3–4 minutes depending on size. Do not overcook. Spoon sauce over shrimp to coat thoroughly and reduce heat to keep warm for plating.

Finish with herbs

Remove from heat and stir in 2 tbs chopped fresh parsley and 2 tbs sliced green onions. Taste and add a squeeze of lemon if desired.

Divide the Parmesan grits among 4 shallow bowls (about 3/4 cup per serving). Spoon the barbecue shrimp and plenty of the buttery sauce over the grits.

Garnish each portion with the reserved 1 tbs chopped parsley and 1 tbs sliced green onions. Serve immediately with lemon wedges on the side for extra brightness.

Optional: Offer hot sauce and extra grated Parmesan at the table.