Katie’s Kitchen: BBQ shrimp and andouille grits

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NEW ORLEANS -- Katie's Restaurant and Bar in Mid-City is known for its rich history, local flavor and neighborhood feel.

In our newest food series, Katie's Kitchen, News with a Twist will be getting all the best recipes from Katie's owner and chef Scot Craig.

Today, Chef Scot is joined by his friend, Cowboy Mouth drummer Fred Leblanc, to serve up a true Louisiana favorite.

Watch the video above to see how Chef Scot makes his famous BBQ shrimp and andouille grits.

Here's the recipe:

BBQ Shrimp and Grits

1 lb                  16/20 louisiana shrimp, peeled and deviend

10 ea               thick cut bacon strips, cut in half

toothpicks or bamboo skewers

1 lb                  andouille sausage, diced

1 cup               sweet onion, diced

1 cup               tri-colored bell peppers, diced

½ cup              celery, diced

6 ea                 garlic cloves, sliced

1 ½ cup           worchestershire sauce

½ lb                 unsalted butter

1 Tbs               italian seasoning

                        crystal hot sauce, to taste

                        creole seasoning, to taste

cooked grits, (recipe follows)

Wrap the shrimp with the bacon and skewer them with toothpicks or skewers to hold the bacon in place.  Use 1 shrimp per toothpick or 2 shrimp per skewer.  You may fry the shrimp skewers in a shallow pan with oil or bake them in the oven at 400°F until crispy and cooked through.  Make your grits and sauce ahead of time and reserve them warm then cook your shrimp as this will take the least amount of time.

In a small pot, reduce the worchestershire sauce until nice and thick, then begin whisking in the room temperature butter to create and emulsion.  In a separate pan, brown the diced andouille, then add your onion, peppers, celery and garlic.  Once they have cooked and browned nicely, add the Italian seasoning and pour in your emulsified bbq shrimp sauce (the butter and worchestershire emulsion).  Season to your liking with a little creole seasoning and hot sauce as needed. 

Place your grits in a bowl, top with the shrimp and the sauce.

Katie’s Grits

1 cup               stone ground grits

3 cups             water

1 cup               heavy cream

1 lb                  unsalted butter

                        heavy cream, as needed to finish

                        salt, to taste

Bring the water and cream to just a boil.  Add grits, stirring often, and cook until done (about 15-20 minutes).  Whisk in the butter, adding a little heavy cream if needed.  Season to taste.

Katie's Restaurant and Bar is located at 3701 Iberville St. in Mid-City.


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