New Orleans Carnival season ushers in a spirit of celebration and delicious indulgence, and when it comes to cooking, you’ve got to get creative for parade route partying. Shrimp and grits is a classic Southern dish, and it’s made differently depending on the region you’re from. This recipe from New Orleans native and caterer Ruth Meric for her Barbecued Shrimp and Cheese Grits Martinis makes for the perfect single-serving New Orleans treat for the Mardi Gras gal or guy on the go. The recipe is infused with New Orleans flavor and makes for a festive addition to your Mardi Gras menu. Try your hand at a great New Orleans recipe, and jump head first into Mardi Gras season.
3 pounds jumbo shrimp, heads on
½ pound unsalted butter
3 tablespoons Lea & Perrins
2 whole lemons, juiced
1 tablespoon Tabasco
3 tablespoon coarsely ground black pepper
1 tablespoon black pepper
1 teaspoon salt
Peel shrimp, devein and set aside. Put shells and heads in saucepan. Cover with 4 cups of water and bring to boil. Lower heat and simmer for 3 minutes. Strain and reserve liquid.
Melt butter in saucepan. Add seasoning ingredients and shrimp stock, and cook for 2 minutes. Add raw shrimp, and cook until pink (about 3 to 5 minutes)
To serve, put grits in martini glass and spoon sauce and shrimp on top. (Shrimp can be hung on glass for a pretty presentation.)
Garnish with a French bread stick.
3 cups water
2 cups grits
1 cup cheddar cheese, grated
1 teaspoon cayenne
1 teaspoon garlic powder
Salt to taste
4 shakes of Lea & Perrins
Bring water to a boil. Turn heat to low and add grits and stir for 1 to 2 minutes. Add cheese, Lea & Perrins, garlic powder, salt, and cayenne pepper and stir for 1 to 2 minutes. Cook on low for about 20 minutes, constantly stirring.