Recipes // Main Dish Seafood // Barbecue Shrimp with Parmesan Grits

Barbecue Shrimp with Parmesan Grits

  • 12 large gulf shrimp (leave the heads on for more flavor)
  • Olive oil
  • 1 oz garlic, chopped
  • 1/2 oz. rosemary, chopped
  • 1/4 bottle Abita beer
  • 2 oz. Worcestershire
  • 1 oz. hot sauce
  • 1/2 oz. lemon juice
  • 4 long-cut croutons
  • 1 stick unsalted butter

1. Saute shrimp in olive oil, then add garlic and rosemary. Deglaze with beer, Worcestershire and hot sauce.

2. Allow sauce to reduce until it starts to get thick. Stir in butter and turn off heat. Serve over Parmesan Grits.

Parmesan Grits
  • 1 qt pan Stone Ground Grits
  • 2 qt pan water
  • 2 qt pan whole milk
  • 2 cups parmesan cheese
  • Salt and pepper to taste
  1. Bring water and whole milk to simmer whisk in grits.
  2. Cook for minimum of 30 minutes and finish with Parmesan cheese. Season to taste. Pour into 2" hotel pan and cool.

Recipe courtesy M Bistro

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