New Orleans–Style Barbecue Shrimp & Grits

Name: New Orleans–Style Barbecue Shrimp & Grits
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 tbsp cold unsalted butter; 1 tsp minced fresh rosemary; 2 tbsp hot pepper sauce; 1 tbsp fresh lemon juice; 2 tsp kosher salt; ¼ cup (60 ml) Worcestershire sauce; 1⅓ cups (200 g) stone-ground white corn grits; 4 cups (950 ml) water; 1½ lb (680 g) medium shrimp, peeled and deveined; 1 cup (240 ml) dark beer; 6 tbsp (90 g) unsalted butter, cut into 6 pieces; 1⅓ cups (325 ml) whole milk

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

The name of this savory Southern classic is a bit confusing—there’s no grilling involved and there’s no barbecue sauce! A staple breakfast and brunch dish in New Orleans, the shrimp are cooked in a buttery beer-spiked sauce, then served over creamy stone-ground grits for a simple but delicious, meal.

Ingredients

For the Grits

1⅓ cups (200 g) stone-ground white corn grits
4 cups (950

Americas
United States
Fish course
Pescatarian
Brunch
Breakfast
New Orleans

Method

To make the grits, place the grits in a large bowl and add enough cold water to cover by 1 inch (2.5 cm). Let stand for 5 minutes. Skim off any bran or hulls floating on the surface. Drain the grits in a f