• Tommy Centola

BBQ Shrimp and Grits suggested by Caro Ferguson

Updated: Jan 3

I recently asked friends on Facebook for recipe suggestions. My neighbor Caro Ferguson asked if I has a recipe for Shrimp and Grits. I told her that I had one with a New Orleans twist. I had never made Shrimp & Grits. So to get my wife to try it, I made it with my BBQ Shrimp recipe. I don’t ever remember seeing it made that way anywhere. Not long after, this dish started showing up on New Orleans restaurant menus. I guess I was a little before my time.

BBQ Shrimp & Grits


BBQ Shrimp

1 pounds 15-20 or larger Wild American Shrimp Head & Tail on

3/4 pound Butter (3 sticks)

3/4 cup Olive Oil

2 1/2 Tablespoons Garlic, Chopped

2 teaspoons Basil Leaves (Dry)

1 1/2 teaspoons Salt

1 teaspoons Lemon Juice

2 teaspoons Worcestershire Sauce

1 1/2 Tablespoons Ground Black Pepper

3/4 teaspoon Oregano (Dry)

3/4 teaspoon Thyme (Dry)

3/4 teaspoon BBQ Seasoning

1 teaspoon Creole Seasoning


Melt butter in Olive Oil in a large pot. Combine all other ingredients, adding shrimp last. Cook on Medium High Heat for 10 minutes.


Grits

¾ cup Quick Grits

3 cups Water

¼ teaspoon Salt

2 Tablespoons Butter

2 cups Shredded Cheddar Cheese


In a medium saucepan, bring water to boil. Add the grits and salt. Stir well with a whisk. Reduce heat to medium-low. Cover. Cook for 5 minutes or until thickened. Remove from heat and stir in the butter and cheese. Keep covered until ready to serve.


Put grits in 4 bowls. Place shrimp on top and pour a little of the shrimp sauce on top of grits.

Enjoy

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