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New Orleans BBQ Shrimp and Grits

  • 1# large shrimp
  • ¼ cup olive oil
  • ¼ pound butter
  • 2 tbsps minced garlic
  • 2 (1-inch) sprigs fresh rosemary
  • ¼ cup Worcestershire sauce
  • ½ bottle Abita beer
  • Creole seasoning to taste
  • ¼ pound cold butter, chipped
  • Creole seasoning, To Taste
  1. Using a paring knife, devein each shrimp. In a heavy-bottomed 12-inch sauté pan, heat olive oil and ¼ pound butter over medium-high heat. Add garlic and rosemary. Sauté 2–3 minutes to infuse flavor into butter. Increase heat to high and add Worcestershire sauce.
  2. Add Abita beer and reduce to half volume. Swirling pan constantly, add chipped butter, allowing it to blend into mixture and creating the sauce. NOTE: Swirling the pan is necessary to keep butter from separating in the skillet. Remove immediately from heat and season to taste with Creole seasoning. Serve alone or with your favorite Grits!