My brother-in-law is straight up Southern. Born and bred in south South Carolina, he hunts snakes, hunts deer, and owns more flip-flops than a Surfer. He takes a lot of pride in being able to rustle up his favorite southern vittles like black-eyed peas or BBQ shrimp, or shrimp & cheese grits. I loooooove shrimp and grits but I love it, even more, when I combine BBQ shrimp(normally served with bread) by smothering thick, flavorful grits. I don’t love, however, love the 6 sticks of butter and cups of the cheddar cheese in the traditional recipes. This is my version where I decrease the butter in the sauce by adding a cup of fish stock and replace the cheese in the grits with chicken stock. Is it the same? Nope! But feel better able being a bit greedy with those smothered grits and BBQ shrimps!
- 3 lbs raw shrimp – peeled and deveined
- 1/2 cup Worchestershire sauce
- 4 tablespoons fresh lemon juice (about 2 lemons)
- 1 cup fish stock
- 4 teaspoons ground black pepper
- 4 teaspoons cracked black pepper
- 4 teaspoons Creole seasoning
- 2 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- 3 cups corn grits/ polenta
- 6 cups water
- 3 cups chicken broth
- Small cutting board
- Citrus juicer
- Small knife
- Saute pan with lid
- Small bowl to hold shrimp
- Large stock pot
- Bring water and chicken broth to a rolling boil
- Combine Worcestershire sauce through garlic in the saucepan and heat on low until simmering
- Add raw shrimp and sauce in the sauce until just opaque or pink
- Remove from sauce and set aside to add later
- Add butter to the sauce, a few cubes at a time, and whisk rapidly into the sauce. Whisking the butter will allow the butter to incorporate into the sauce creating an emulsion that will not separate when heated.
- Allow the bbq sauce to simmer until slightly thickened. Once thickened, turn off heat.
- Add the shrimp back to the BBQ sauce and toss to coat. Once the shrimp is warm throughout, place the lid on the saucepan.
- When the BBQ is ready to serve, turn off heat and stir polenta into the water. Keep stirring the polenta until it absorbs the water to create a pudding-like texture
- Stir in salt to taste
- Once the polenta is soft and smooth, serve in a large serving bowl
- Spoon the shrimp and BBQ sauce over the corn grits. Serve immediately
What’s better than Shrimp and Grits? Hams & Greens!