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Serves 4
This dish is packed with bold flavors of garlic, spice, and vinegar and balanced out by the rich, creamy grits. The hint of rosemary pairs nicely with the piney hop aromas of Sierra Nevada Pale Ale. This dish is so bold it needs a smooth beer like Pale Ale to cleanse your palate between bites.
Ingredients
New Orleans Barbeque Sauce
1 tsp canola oil
1 tbsp shallots, minced
1 tbsp garlic, minced
1 cup Worcestershire sauce
¼ cup Tabasco Sauce
1 tbsp spicy brown mustard
1 tbsp lemon juice
1 tbsp creole seasoning
½ tsp kosher salt
¼ cup Sierra Nevada Pale Ale
Crème Fraiche Grits
1 cup stone ground white grits
2 cups heavy cream
2 cups chicken stock
½ tsp kosher salt
1/8 tsp black pepper
¼ cup crème fraiche
½ cup parmesan cheese, shredded
Shrimp & Grits
1 -1 ½ pounds 21/25 shrimp, peeled and deveined
1 tbsp canola oil
2 tsp fresh rosemary, minced
3 tbsp unsalted butter
2 tbsp parsley, chopped
Directions
Make the New Orleans barbeque sauce. Add a teaspoon of canola oil to small pot over medium heat and sauté the shallots and garlic until tender. Add the rest of the barbeque sauce ingredients and reduce the heat to low, simmer 5 minutes. Remove from heat and set aside.
Cook the grits. Bring the heavy cream and chicken stock to a simmer. Add salt and pepper. Slowly whisk the grits into the simmering liquid until combined. Reduce heat to a low simmer and cook, stirring often with a wooden spoon or spatula, until softened for 30-40 minutes. Remove from heat and stir in crème fraiche and parmesan cheese until melted.
Sauté the shrimp. In a large sauté pan add 1 tbsp canola oil over medium high heat. Add shrimp and rosemary and cook, stirring frequently until shrimp are pink and opaque. Add the New Orleans barbeque sauce and cook an additional 2 minutes. Remove from heat and stir in 3 tbsp unsalted butter.
To serve, spoon grits into bowls. Add sauteed shrimp with New Orleans barbeque sauce. Garnish with chopped parsley.
Pour a glass of Sierra Nevada Pale Ale and enjoy!
Support for The Splendid Table comes from our friends at Sierra Nevada Brewing Company, who believe that craft beer is a staple in today’s kitchen.
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