BBQ Shrimp with Hatch Green Chile Grits (Print Version)
Buttery New Orleans-style BBQ shrimp served over creamy Hatch green chile grits with lemon, garlic, rosemary, and smoky heat.
# Ingredients:
For the Hatch green chile grits
01 -
2 cups (480 ml) whole milk
02 -
2 cups (480 ml) seafood stock
03 -
1 cup (170 g) stone-ground grits
04 -
1 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon black pepper
06 -
1/2 cup (75 g) roasted Hatch green chiles, peeled and finely chopped
07 -
2 tablespoons cream cheese, softened
08 -
1 tablespoon unsalted butter
For the BBQ shrimp
09 -
6 tablespoons (85 g) unsalted butter
10 -
1 lemon, zested and juiced, plus wedges for serving
11 -
2 tablespoons Worcestershire sauce, gluten-free if needed
12 -
2 cloves garlic, minced
13 -
1 tablespoon finely chopped fresh rosemary
14 -
1 teaspoon chili powder
15 -
1 teaspoon kosher salt
16 -
1/2 teaspoon black pepper
17 -
1/4 teaspoon cayenne pepper
18 -
2 bay leaves
19 -
1 1/2 lb (680 g) large or jumbo shrimp, peeled and deveined
20 -
2 tablespoons sliced scallions or chopped parsley, for serving
# Instructions:
01 -
Bring the milk and seafood stock to a gentle simmer in a medium saucepan over medium heat. Do not let the milk boil hard.
02 -
Slowly whisk in the grits, salt, and pepper. Reduce the heat to low and cook for 30-35 minutes, stirring often, until tender and creamy. Add hot water as needed if the grits get too thick before they soften.
03 -
Remove the pan from the heat. Stir in the chopped Hatch green chiles, cream cheese, and butter until smooth. Cover and keep warm.
04 -
Melt the butter in a large skillet over medium heat. Add lemon zest, lemon juice, Worcestershire sauce, garlic, rosemary, chili powder, salt, black pepper, cayenne, and bay leaves. Simmer gently for 5 minutes.
05 -
Add the shrimp to the skillet in an even layer. Cook for 3-5 minutes, turning once, until pink, firm, and just cooked through.
06 -
Cover the skillet and remove it from the heat for 5 minutes so the shrimp soak up the sauce without overcooking. Discard the bay leaves.
07 -
Spoon the Hatch green chile grits into shallow bowls. Top with shrimp, plenty of BBQ butter sauce, scallions or parsley, and lemon wedges.
# Notes:
01 -
New Orleans-style BBQ shrimp is cooked in a buttery skillet sauce, not on a grill.
02 -
Stone-ground grits vary by brand, so use the texture cues more than the timer.
03 -
Cook shrimp just until pink and firm for the best texture.