Do NOT miss out on Chef Erik Veney's amazing shrimp and grits at Muriel's in New Orleans! Watch the video here:
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Get the full recipe below!
INGREDIENTS
Chipotle Grit Cakes:
2 tablespoons onion, diced
2 tablespoons butter
1 teaspoon chipotle pepper, chopped
8 cups water
1 teaspoon salt
2 cups grits
2 tablespoons heavy cream
½ cup grated Parmesan cheese
BBQ Butter Sauce:
2 tablespoons Abita amber beer
1 tablespoon Worcestershire sauce
¼ cup Crystal hot sauce
2 tablespoons garlic, minced
½ teaspoon pepper
1 tablespoon honey
1 teaspoon rosemary, finely chopped
Half a lemon
3 tablespoons whipping cream
1½ pounds unsalted butter
Shrimp:
28 head-on shrimp, peeled and deveined
2 tablespoons creole seasoning
2 tablespoons Abita amber beer
PREPARATION
1. In a pot, add the butter and melt over medium heat. Add the onion and cook, stirring occasionally, until translucent.
2. Add the chipotle peppers and cook until they begin to brown.
3. Add the water and salt and bring to a boil. Once the water is boiling, add the grits and stir until thickened.
4. Add the heavy cream and Parmesan and stir until fully incorporated.
5. Pour the grits onto a sheet pan and cool completely. Once cool, cut the grits into rectangles.
6. In a heavy sauce pan, combine beer, Worcestershire sauce, Crystal sauce, garlic, peppercorns, honey, rosemary, and lemons, and reduce until the sauce coats the back of a spoon.
7. Add the heavy cream and stir to combine. Reduce the sauce further until it coats the back of a spoon.
8. Add the butter to the sauce, whisking to combine. Once smooth, strain the sauce through a sieve into a bowl.
9. In a pan over medium high heat, add the shrimp and creole seasoning and cook until pink.
10. Add the beer, scraping up any brown bits, then remove from the heat, cooling for 1 to 2 minutes.
11. Add the butter sauce into the pan with the shrimp, stirring until fully coated.
12. Place a grit cake on a plate, and top with the shrimp.
13. Enjoy!