New Orleans BBQ Shrimp and Summer Corn Grits
Right around 5 p.m. every day my daughter will ask me the same question, “Mom, what’s for dinner?”. I enjoy watching her face light up as I describe the dish to her. I was meditating yesterday and thinking about how long it has been since I’ve lived in the South. I spent 10 years living in Georgia, and somehow, even though I’ve been away for years, it has left quite the impression upon me. I love the South for many reasons. I love the lightening bugs in summer time. I love the comfort food that feels like a giant hug with every bite. I love ice cold lemonade and muggy nights that always keep you warm. (I get cold really easily!).
I love the “twang” (Southern accent) that makes my own come out even more so when I’m around other Southerners. I love the smell of pine trees and the bright, red look of Georgia clay. And I love grits! It’s basically a blank slate for any other topping or condiment. If you’ve never had grits, think of them as the Southern version of rice. Put anything on there and it absorbs the flavor and becomes awesome. In today’s dish we are using corn! 🙂
Corn is so cheap right now. Here in the U.S. we are just wrapping up Spring and so the price of corn is getting so cheap. At my grocery store corn right now is 2 for $1 USD! This recipe uses the milk and kernels of fresh corn to flavor the grits. They become the perfect creamy, light bed for rich, BBQ shrimp. And oh how I love shrimp! This BBQ shrimp recipe courtesy of Chef Andrew Zimmern is out of this world! In this dish it is all about the sauce. Beer, Worcestershire sauce, hot sauce, lemon juice, garlic, and Cajun seasonings simmer together and cook into the shelled shrimp. I chose to use shrimp with the heads removed, but traditionally Gulf shrimp are used with shells, heads and all! (They say it adds extra flavor).
I can attest that the shell does trap the flavor that much more into the shrimp because this dish was finger-licking good! I set down one large communal platter and the family happily dove right in. So this summer as the warm nights begin to take over, and you’re out playing in the sun, grab a big bag of shrimp, a box of grits, and a few ears of corn, and give these perfect Southern dishes a try. Have a wonderful day everyone and keep on cooking! ❤
Yields: 4 servings
- 2 pounds whole (head on) shrimp, 16-20 size or larger
- 2 tablespoons Creole seasoning
- 1 tablespoon vegetable oil
- 16 garlic cloves, sliced very thin
- 3 tablespoons minced fresh rosemary
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot sauce, Crystal brand works best
- 1/3 cup beer
- 1 large lemon, juiced. Juice reserved. Reserve rind also, sliced into thin strips
- 8 tablespoons cold butter, chopped
- Toss shrimp with half the Creole seasoning.
- Preheat a large 14-inch heavy duty skillet over high heat. Add the oil to the pan.
- When it begins to smoke add the garlic and rosemary. Toss well to avoid burning, but it will lightly brown quickly.
- Immediately add the shrimp, tossing well.
- Add the Worcestershire, hot sauce, lemon juice and lemon rind. Stir for a minute, add the beer and scrape bottom of pan to deglaze.
- Add remaining Creole seasoning. Cook for 2 minutes or until shrimp are just cooked through and liquids have reduced.
- Turn off the heat. Stir in the butter, in thirds.
- Serve right away.
Summer Corn Grits
Yields: 4-6 servings
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 garlic clove minced
- 2 teaspoons olive oil
- 4 cups water
- 1 cup uncooked stone-ground grits
- 1 teaspoon kosher salt
- Salt to taste
- In a large mixing bowl, shuck the ears of corn with a sharp knife. Be sure to get as much milk as you can from each cob. (You can do this by scraping the cob with the back of your chopping knife).
- Then, in a large dutch oven over medium heat, pour in the olive oil. Toss in the corn kernels and minced garlic and roast together for 5-10 minutes, or until just tender. Then remove from the pot and set aside.
- Pour 4 cups of water into the pot and bring to a boil. Add 1 cup of grits. Bring the water back to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
- Once cooked, remove the lid. Add the kernels and roasted garlic back into the pot. Season with salt and serve hot!
Note: I also added a handful of Cheddar cheese into my grits for added flavor. But with this dish you can easily pour the BBQ Shrimp sauce over the grits and be just as happy! (Trust me… it’s amazing together 🙂 ).