NOLA Flavor with the Jefferson Chamber’s Annual Gala

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PIGEON CATERERS

Chef Geoffrey E. Rhode

BBQ SHRIMP & GRITS

Serves: 2 as an entrée, 4 as an appetizer

 

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1 Tablespoon                     unsalted butter

1 pound                               fresh Gulf shrimp*

2 Tablespoon                     Creole Seafood seasoning

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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

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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

 

NOTES:

*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.