Full of flavor, this recipe is a great beginners recipe for those who are new to Cajun food.
Yields: 4 serving
Prep time: 40 minutes
Cook time: 20 minutes
1 lb unpeeled shrimp
1 stick plus 6 tbsp butter
4 cloves of garlic, minced
2 tbsp worcestershire sauce
½ cup chicken stock
¼ cup beer at room temperature
1 cup stone ground white grits
4 cups water
1 cup romano cheese, shredded
1 tbsp Joe’s Hot Stuff seasoning
1 tsp gumbo file
½ tsp dried thyme leaves
½ tsp dried rosemary leaves, crushed
⅛ tsp dried oregano leaves
1 large skillet
To prepare the grits
Add 1 cup of grits to 4 cups of water and bring to a boil.
Reduce the heat to low and simmer for about 30 minutes. Add 1 tbsp of butter.
Stir occasionally + incorporate cheese. Set aside when done.
To prepare the shrimp
Rinse the shrimp in cold water and drain well.
To assemble
In a large skillet, combine 1 stick of butter with the garlic, worcestershire, crab boil, joe’s hot stuff and herbs over medium heat.
Once the butter is melted, add the shrimp and cook for 2 minutes, continuously using a shaking motion (for these 3 steps).
Add the remaining 5 tbsp of butter and the stock, and cook for another 2 minutes.
Add beer and cook for 1 minute longer. Remove from the heat.
Spread 1 cup of grits on each place and place shrimp on top, adding a lot of sauce over it.
Recipe adapted from the New Orleans School of Cooking. Thanks to Toya Boudy for a magnificent class in NOLA.