Chef Geoffrey E. Rhode
BBQ SHRIMP & GRITS
Serves: 2 as an entrée, 4 as an appetizer
1 Tablespoon unsalted butter
1 pound fresh Gulf shrimp*
2 Tablespoon Creole Seafood seasoning
2 teaspoons coarse grind black pepper
6 large garlic toes, peeled and minced
1 sprig fresh Rosemary (optional)
12 ounces Lager style beer
4 Tablespoons Lea & Perrin’s Worcestershire sauce
2 sticks unsalted butter, cold, cut into 1 inch chunks
- Heat a large sauté skillet or braising pan over high heat.
- Add shrimp to dry skillet. Add the 1 Tablespoon of butter and swirl skillet to coat.
- Sprinkle Seafood Seasoning, black pepper and minced garlic. Use a wooden spoon to mix up the shrimp and seasoning.
The first three steps will take only one to two minutes. The shrimp should be only ½ cooked at this point
- Add the beer and Worcestershire sauce. Bring to a rapid boil and cook until the liquids’ volume has reduced by ½. Add the rosemary sprig if using.
- Add the cold butter chunks all at once and while the sauce is still boiling shake the skillet vigorously while stirring to melt and incorporate the butter to form a creamy somewhat emulsified sauce.
- Serve immediately
*Use shell and head on fresh shrimp for peel and eat shrimp as an entrée
*Use peeled shrimp if serving as an appetizer over creamy cheese grits
For cheese grits: For 1 cup of raw grits (4 cups of cooked grits) add: 1 cup shredded cheddar cheese and 8 oz. of softened cream cheese. Mix well to incorporate.