Arthur Adam Housley
BBQ Shrimp & Grits
This was a last minute idea and it turned out sooooo good that we literally cleaned all the pans and plates clean! It was a fun meal to make and you can use collard greens, a salad, slaw, or Tamera made Southern Spinach...as an accompaniment.
8 tablespoons butter for sauteing shrimp heads
1/4 cup of Avocado oil
2 pounds large shrimp
2 tablespoons minced garlic
4 tablespoons Worcestershire sauce
1/2 cup beer...preferably ale
2 tablespoons cajun seasoning
2 tablespoons smoked paprika
1 tablespoon of lemon juice
1/2 teaspoon thyme leaves
1/2 teaspoon oregano
two small peppers finely chopped
1/2 cup white onion chopped
1/2 cup shallots chopped
one green onion chopped
One green bell pepper chopped
Rinse shrimp in cold water and devein. Store in fridge.
In a large skillet add the butter, garlic, onions and shallots and sauce for about 5 minutes. Then over medium heat add Worcestershire Sauce and all the other ingredients except the shrimp.
Stir and sauce on low heat for about 25 minutes.
When the sauce begins to darken and cook down, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove it from heat.
Serve over the top of grits.
Directions for Grits
make 6 cups of grits...we used instant grits and they turned out fantastic.
About 6 minutes into cooking the grits they begin to thicken. At that time add a little milk and butter to add creaminess and stir. 1 minute after adding and stirring...remove from heat and add 2 cups of shredded white cheddar cheese.
Once the cheese melts, it's ready to serve!