Oceana’s Barbecued Shrimp and Grits
- Prep Time:
- Cook Time:
- Total Time:
- Yield: 6 Servings
Brunch was invented in New Orleans and so were many famous brunch dishes, including Barbecued Shrimp and Grits. This recipe from Oceana Grill in the French Quarter is easy and delicious. Mix up some mimosas and invite your BFFs over for a New Orleans-style brunch this weekend.
For the Grits
- 1 teaspoon salt
- 1 cup white stone-ground organic grits
- 2 tablespoons butter
- 1/2 cup mascarpone cheese
For the Sauce Base
- 1 tablespoon olive oil
- 2 cups shrimp heads and shells
- ½ cup Worcestershire
- 2 tablespoons cracked black pepper
- 2 tablespoons Basic Creole Spices
- ½ teaspoon whole cloves
- 2 bay leaves
- Juice of 1 lemon
For the Shrimp
- 2 pounds medium Louisiana or wild American shrimp, peeled and deveined Salt
- Cracked black pepper
- 1 cup sauce base (left)
- 1 cup heavy cream
- 1 cup butter
Instructions for the Grits:
- Bring 4 cups water with the salt to a boil in a medium-size saucepan over high heat.
- Slowly pour the 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 the butter and mascarpone.
- Remove from heat and place a piece of plastic wrap directly on the surface of the grits in the pot to keep a crust from forming.
Instructions for the Sauce:
- Heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes.
- Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil.
- Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve.
Instructions for the Cooking the Shrimp:
- Season the shrimp with a little salt and lots of pepper.
- Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat.
- Bring the sauce to a boil and cook for 5 minutes.
- Remove the shrimp from the skillet and arrange on a platter or in individual bowls.
- Reduce the sauce by half until it’s a rich mocha color.
- Pour the sauce over the shrimp and serve with French bread.