Diving a spoon into the steamy dish usually gives a feeling of southern comfort.
Is barbecue shrimp and grits the ultimate Southern brunch dish?
Well, the dish is certainly savory and satisfying. Fresh shrimp bathed in a tangy Worcestershire-based sauce over a creamy helping of grits sounds delicious, right?
The New Orleans staple is a favorite brunch (and dinner) classic, and diving a spoon into the steamy dish usually gives a feeling of southern comfort.
Bobby Hebert’s Cajun Cannon executive chef Danny Holsomback thinks barbecue shrimp and grits is one of the most iconic New Orleans dishes. Holsomback brings us in the kitchen to create his version of the dish.
“You’ll love this dish so much; you’ll use your French bread to clean the bowl,” Holsomback said.
Bobby Hebert’s Barbecue Shrimp and Grits Recipe
- 1 tablespoon olive oil (optional)
- 2 pounds medium shrimp
- ½ cup Worcestershire
- 2 tablespoons cracked black pepper
- 2 tablespoons Cajun spices
- ½ teaspoon whole cloves (optional)
- 2 bay leaves
- Juice of 1 lemon
- Cracked black pepper
- 1 cup heavy cream
- 1 cup butter
For the barbecue sauce base, heat a medium sauce pan over medium-high heat. Add the Worcestershire sauce, Cajun seasoning, black pepper, lemon juice, two bay leaves along with the two cups water. Bring mixture to a boil.
Season the shrimp with salt and pepper. Then, add the shrimp to the boiling mixture. Add the heavy cream and butter. Bring the sauce to a boil and cook for 5 minutes. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half with a rich mocha color. Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Pour the sauce over the shrimp and serve over grits with French bread.
Directions for Grits
For the grits, bring 4 cups water with 1 teaspoon salt to a boil in a medium-size saucepan over high heat. Slowly pour 1 cup of stone-ground organic grits into the boiling water, stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don’t stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they become soft, about 20 minutes. Stir in 2 tablespoons of butter and 1/2 cup mascarpone cheese. Remove from heat. Place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.
For more information about Bobby Hebert’s Cajun Cannon, visit the website.
Recipe courtesy of Bobby Hebert’s Cajun Cannon
Created in partnership with Bobby Hebert’s Cajun Cannon Restaurant & Bar