New Orleans BBQ Shrimp with Jalapeño Grits | Connecticut Public

Ingredients

• 1 tablespoon (15 ml) blended oil
• Reserved shrimp shells
• 2 cloves garlic, (roughly chopped)
• 2 lemons, (peeled)
• 1/2 cup (118 ml) Worcestershire sauce
• 1/2 cup (118 ml) hot sauce
• 2 teaspoons (9 g) butter
• 1 teaspoon blended oil
• 1 jalapeño, (small diced)
• 1 cup (150 g) diced onion
• 4 cups (1 L) chicken stock
• 3 cups (710 ml) water
• 2 cups (340 g) stone-ground grits
• 8 ounces (227 g) cream cheese
• Salt
• pepper
• 1 pound (454 g) shrimp, (peeled and deveined, reserve shells)
• 2 teaspoons (5 g) House Cajun Spice
• 1 tablespoon (59 ml) blended oil
• 1/4 cup (59 ml) of your favorite beer
• 2 tablespoons (28 g) cold unsalted butter, (cubed)
• Grilled bread, (for serving (optional))