New Orleans BBQ Shrimp and Grits

• Meat

  • 1 Green onions and diced bacon

• Seafood

  • 1 lb Shrimp in shells, fresh or frozen large

• Produce

  • 2 Bay leaves
  • 12 cloves Garlic
  • 4 sprigs Thyme, fresh
  • 1/4 cup Tomatoes

• Breakfast Foods

  • 2 cups Grits, cooked

• Condiments

  • 1/2 tsp Hot sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 tbsp Paprika

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Sherry, dry

Found on grandbaby-cakes.com

Description

Ingredients

• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 12 cloves garlic, smashed and peeled
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons dry sherry
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 cup diced tomatoes
• 2 tablespoons heavy cream
• 1 pound fresh or frozen large shrimp in shells, peeled (if desired) and deveined
• 2 cups cooked grits
• To garnish, diced green onions and diced bacon

Directions

• In a large cast-iron skillet, combine olive oil, butter, garlic, bay leaves, and thyme.
• In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt.
• Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet.
• Add diced tomatoes and cook and stir shrimp for about 2 minutes then add in heavy cream and turn heat down to reduce and thicken sauce (but dont cook too long, dont overcook the shrimp).
• Serve shrimp over cooked grits and garnish with diced green onions and bacon.