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New Orleans BBQ Shrimp and Grits

Creamy, cheesy grits and smothered with creole shrimp and a New Orleans barbequed shrimp-inspired gravy.
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Ingredients
  

  • 1 pound large shrimp with shells
  • 2 tbsp creole seasoning divided https://garisgalley.com/creole-seasoning/
  • 3 tbsp oil
  • 1 cup beer
  • 2 cups chicken stock
  • ¼ cup Worcestershire sauce
  • ¼ cup fresh lemon juice
  • ½ onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 tbsp hot sauce
  • 2 bay leaves
  • 2 sprigs fresh rosemary optional
  • 1 stick salted butter

For the Grits

  • 1 cup grits yellow or white but not instant
  • 3 cup water
  • 1 cup cream
  • ¼ cup chicken stock
  • 1 cup cheese cheddar or a mix of cheddar and asiago

Instructions
 

  • Peel and devein the shrimp and reserve the shells.
  • In a bowl, toss the shrimp with one tablespoon of the creole Seasoning and a few turns of freshly ground black pepper.
  • Add one tablespoon oil to a an eight or ten-inch cast iron skillet over medium-high heat.
  • Add the shrimp shells and toast for one minute.
  • Add the onions and cook for one more minute.
  • Add the garlic, beer, stock, Worcestershire, lemon juice, hot sauce, rosemary, and bay leaves.
  • Bring to a boil, tirn down the heat to a high simmer, and simmer for 30 minutes
  • Strain and reserve.
  • Make the grits while the sauce is simmering, and they should be ready at the same time.
  • For the grits, bring three cups of water to a boil.
  • Slowly whisk in the grits, and continue to whisk for about ten minutes.
  • Let cook on medium-low heat, whisking occasionally.
  • Whisk in the cream and chicken stock.
  • Whisk in the cheese.
  • Taste and season with kosher salt if needed
  • Add more stock or cream if needed for the consistency you like.
  • Turn off the heat and add two tablespoons of butter, place a lid on the pot, and set to the back of the stove until you are ready to plate.
  • In the pan you made the sauce in, and no need to wash it! Place it over medium-high heat and add one tablespoon of oil.
  • When hot add the shrimp in a single layer without overlapping.
  • Cook on each side for two minutes.
  • Pour in the reserved stock you made, and let boil for two minutes.
  • Turn off the heat, and one tablespoon at a time whisk in the stick of butter.
  • To serve, on a shallow bowl, place the grits and cover with the shrimp and gravy.
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