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Message
New Orleans BBQ Shrimp & Grits
Posted on 8/21/20 at 12:45 pm
Posted on 8/21/20 at 12:45 pm
Sorry there’s no ketchup
4
Posted on 8/21/20 at 2:03 pm to theantiquetiger
Looks great. No recipe? Come on man.
Posted on 8/21/20 at 2:07 pm to Tridentds
quote:
Looks great. No recipe? Come on man.
It’s all over the internet:
Butter
Worcestershire sauce
Lemon
Salt/pepper
Cayenne
Garlic
Bay leaf
De-veined, heads on shrimp
Melt butter but don’t burn. Add rest except shrimp, let simmer for few minutes.
Add shrimp, cook two minutes, flip, baste. After two more minutes, remove from heat, cover, let stand for 5-10 mins
Grits:
50/50 milk & water According to grits instructions
Butter
Garlic
Salt/pepper
White cheese (I like Gouda and parm).
Bring butter, spices, milk/water to boil, add grits, stir constantly til grits are done.
Add cheese to melt
This post was edited on 8/21/20 at 2:10 pm
Posted on 8/21/20 at 6:22 pm to theantiquetiger
Seafood stock instead of water on them grits
Posted on 8/21/20 at 7:18 pm to LSshoe
quote:
Seafood stock instead of water on them grits
Funny you say this. I made stock with my heads today and was wondering what to use it on.
Posted on 8/21/20 at 8:17 pm to theantiquetiger
I’m surprised you didn’t try and cook this on the Blackstone 
Posted on 8/21/20 at 8:29 pm to TypoKnig
Thought about it
Posted on 8/21/20 at 8:40 pm to theantiquetiger
Looks good
No French bread for sauce dippin?
No French bread for sauce dippin?
Posted on 8/21/20 at 8:42 pm to theantiquetiger
I use stock in most everything that calls for water. Not quite, but yeah. If you're making a seafood dish, use your seafood stock if there's any part that calls for water
Posted on 8/21/20 at 8:50 pm to theantiquetiger
Looks amazing. Only thing I have to add is throw some diced andouille in dem grits to put that dish over the top
Posted on 8/22/20 at 11:25 am to theantiquetiger
Someone explain to me why this recipe has the heads on the shrimp please? Never have figured it out. Presentation only?
Posted on 8/25/20 at 9:49 pm to jbgleason
Heads on...Flavor! Like bones in steak or chicken
This post was edited on 8/25/20 at 9:50 pm
Posted on 8/26/20 at 6:59 pm to jbgleason
Because of all the fat and flavor that lives in the thorax and head of the shrimp. Duh.
Posted on 8/27/20 at 8:39 am to tigercross
Had Shrimp & grits at BB's in Houston. Their grits had sauteed whole kernel corn in it. First time for me. It was pretty good. 
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