NOLA SHRIMP & GRITS

NOLA Shrimp & Grits image

Number Of Ingredients 15

24 Head-on Large Unpeeled shrimp
1 stick Butter - 1 stick plus 5 tbs
1 tablespoon Minced Garlic
2 tablespoon Worchester Sauce
1/2 cup Shrimp Stock
1/4 cup Abita Beer - room temp
1 cup Stone Ground White Grits
4 cups Water
1 cup Shredded Romano Cheese
1 tablespoon Creole Seasoning
1 teaspoon Crab Boil
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/8 teaspoon Dried Oregano
1 slice Lemon and Bayleaf to taste

Steps:

Add 1 Cup of Grits to 4 Cups of water and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
Rinse the shrimp in cold water ad drainwell. Pinch off and discard hean, leaving as much of the orange shrimp fat attached as possible. Set aside.
Combine garlic and butter in a large skillet. Add Worchester and other seasonings over medium heat.
When butter is melted, add the shrimp. Cook 2 minutes shaking the pan back and forth. Add the beer and cook and shake the pan for 1 minutes longer.
Remove from heat. Spread 1 cup of Grits on a plate, then place shrimp on the grits and spoon sauce over.