A New Spin on Shrimp 'n Grits

Having lived in New Orleans for several years, Amy loves her some Southern food. One particular favorite is shrimp and grits. The other night, though, we decided to play with it a little and try a new spin on this Louisiana classic. 

We married Amy's other favorite -- New Orleans-style barbecue shrimp -- with grilled polenta cakes. For what is polenta but Italian grits, right? To boost the corn flavor, we roasted fresh corn and sprinkled it on top. This could be how we eat shrimp 'n grits from now on! 

Tip: Leaving the shells on the shrimp allows the sauce to get trapped inside and keep the shrimp juicy. Serve this dish with lots of napkins because these shrimp will have to be peeled to be eaten by diners.

New Orleans Barbecue Shrimp over Grilled Polenta

Ingredients:

2 ears fresh corn

1 roll pre-cooked polenta 

1-2 tablespoons olive oil

1 lb. raw shrimp, shells on

8 tablespoons (1 stick) unsalted butter

2 teaspoons ground black pepper

2 teaspoons cracked green peppercorns

2 teaspoons Tony Chachere's Creole Seasoning 

1 tablespoon fresh chopped rosemary

5 tablespoons Worcestershire sauce

3 cloves minced garlic

1 large lemon, sliced, seeds removed

For the corn: 

Heat your grill to medium-high. While the grill heats, soak the corn, still in the husk, in a bowl of cold water for 10 minutes. Shake off the excess and place the corn on the grill. Close the grill and cook, turning often, about 20 minutes, or until the kernels are tender. Cut the kernels off the cob and set aside.

For the polenta: 

Slice the polenta into 1/2-inch slices and drizzle with olive oil. Place on the grill and cook, flipping once, until heated through.

For the barbecue shrimp:

Preheat oven to 450F. Cut the butter into pats and place in baking dish large enough to hold the shrimp in one layer. Add pepper, peppercorns, Creole seasoning, rosemary, Worcestershire and garlic. Place in oven until butter is melted, stirring to combine ingredients. Place lemon slices in one layer over the sauce, then lay the shrimp on top, also in one layer. Return to the oven. Cook approximately 3 minutes. When shrimp start to turn pink, turn shrimp over and cook another 3 minutes. 

To assemble: Arrange the polenta on a plate, place the shrimp on top and around the polenta. Drizzle entire plate with the shrimp sauce and sprinkle with corn kernels. 

NOLA BBQ Shrimp 'n Grits

Our niece, P, is heading to New Orleans for spring break this weekend and boy, are we jealous. We haven't been since 2013, and Amy can feel it in her bones. It's an ever-present longing for her. Like Louis Armstrong's song goes, "Do you know what it means to miss New Orleans?"

We met P for dinner to give her some trip tips - things to do, places to go, restaurants and bars to visit, must-eat dishes. You know the drill. And a few days later, no surprise, Amy had a yearning for Southern food. Her favorite New Orleans dish, in particular - BBQ Shrimp. 

We've written about BBQ Shrimp before (here, here, here). Amy tries not to make it too often, as it is an exceptionally rich (read: full of butter) dish. But at times like this, it's more of a need than a want. We usually gorge ourselves on shrimp and bread alone, but this time we made them over creamy cheesy grits. Oh yeah.

Note: Start the grits first, as they take slightly longer than the shrimp.

BBQ Shrimp 'n Grits

inspired by the recipe from Ralph's on the Park

BBQ Shrimp

Ingredients:

1 pound large fresh unpeeled (heads, tails, shell left on)

3 tablespoons Worcestershire sauce

2 tablespoons coarsely ground black pepper

3 teaspoons Creole seasoning (such as Tony Chachere's)

2 cloves garlic, minced

1 teaspoon dried crushed rosemary

2 tablespoons hot water

1/2 lemon, seeds removed

1 stick unsalted butter, chilled

Place shrimp in a large skillet. Add Worcestershire sauce, pepper, Creole seasoning, garlic, rosemary and water. Squeeze the lemon over the shrimp to add the juice, then put what's left of the lemon into the pan. Cook over high heat, occasionally stirring/tossing, until shrimp start to turn pink (about 2 minutes). Reduce heat to medium, then add butter, one tablespoon at a time, to the pan. Continue to stir and/or toss gently while adding the butter, until all butter is incorporated into the sauce and shrimp are fully, but not overly, cooked (2-3 minutes depending on the size of the shrimp). Serve over grits with crusty bread and lots of napkins. 

Grits

Ingredients:

3/4 cup stone-ground corn meal (aka grits, aka polenta)

2 cups chicken stock

3/4 cup half-and-half

4 tablespoons cream cheese (regular or whipped)

2 tablespoons grated Parmesan cheese (or to taste)

kosher salt and freshly ground black pepper, to taste

Place all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer. Continue to cook, stirring frequently, until they are smooth and tender (about 10 minutes).