New Orleans–style BBQ Shrimp and Grits from Let's Do Brunch by Brigit Binns
What makes these succulent, spicy bbq shrimp so wonderfully easy is that there’s no charcoal grill or barbecue sauce in sight. This recipe is a New Orleans insider’s secret.
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Ingredients
- 2 Tbsp hot-pepper sauce
- 1 Tbsp fresh lemon juice
- 1 tsp minced fresh rosemary
- 1 Tbsp cold unsalted butter
- 6 Tbsp (3 oz/90 g) unsalted butter, cut into Tbsp
- 1½ lb (750 g) medium shrimp, peeled and deveined
- 1 cup (8 fl oz/250 ml) dark beer
- ¼ cup (2 fl oz/60 ml) Worcestershire sauce
- 1⅓ cups (8 oz/250 g) stone-ground white corn grits
- 1⅓ cups (11 fl oz/330 ml) whole milk
- 2 tsp salt
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