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close up photo of a bowl of shrimp and grits with a spoon lifting up a bite
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BBQ Shrimp and Grits (NOLA style)

Barbecue Shrimp Over Aged Cheddar Polenta is a recipe variation of New Orleans style barbecue shrimp over polenta grits
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8  servings
Calories 599kcal
Author Amee

Ingredients

  • For the shrimp:
  • 1 ½ lbs shrimp peeled and deveined
  • 1 cup butter, cold, unsalted, and cubed (2 sticks)
  • ⅓ cup olive oil
  • 2 large green onions finely chopped
  • 1 teaspoon white pepper
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoon fresh lemon juice
  • ⅓ cup Worcestershire sauce
  • 2 garlic cloves minced
  • 1 ½ teaspoon cajun seasoning I used Tony Chachere's original Creole seasoning
  • fresh parsley for garnish
  • For the polenta:
  • 1 cup polenta
  • 2 cups water
  • 2 cups chicken broth
  • 8 oz block aged white cheddar cheese freshly grated
  • 1 teaspoon sea salt
  • 2 tablespoon butter

Instructions

  • First prepare the polenta:
  • Bring broth, salt and water to a boil over medium-high heat.
  • Slowly, add polenta, while whisking and continue to stir until slightly thickened.
  • Reduce heat to low and keep whisking until it begins to have a creamier consistency.
  • Cover and cook for 30-40 minutes, checking and stirring every 8-10 minutes.
  • Make sure to scrape down sides while stirring.
  • When desired texture is achieved (whether you like them creamy or thicker), stir in cheese and butter until melted and set aside to keep warm.
  • For the shrimp:
  • Warm olive oil in a large sauté pan over medium heat.
  • Saute garlic until lightly golden.
  • Add lemon juice, Worcestershire, onions, white and black pepper, cajun seasoning and shrimp to the pan.
  • Raise heat to medium-high and cook 2-3 minutes until shrimp are no longer pink. Slowly, add in butter, while stirring constantly until butter is all melted, being careful not to burn.
  • Spoon polenta into a bowl and add a few shrimp on top.
  • Spoon a little of of the juice on top and garnish with fresh parsley.
  • You can also serve this with baguettes to soak up all that saucy goodness.
  • Serve immediately.

Notes

    • Grits and polenta are interchangeable. The basic cooking process is the same, but grits typically cook slightly faster. Follow the package instructions for specific timings. See the variations section of the post for other delicious swaps and optional add-ins.
    • When adding the grits or polenta to the boiling broth/water, make sure that you pour it in SLOWLY in a steady stream while whisking constantly –heavy emphasis on the SLOWLY. If you dump it all in at once, it tends to turn lumpy. 
    • Fresh vs. frozen shrimp. If you're lucky to live near the coast, it doesn’t get better than fresh, local shrimp. Just be sure to cook the shrimp ASAP after purchasing. Or, opt for a bag of frozen, sustainably farmed, deveined, shell-on shrimp. We love Wild American Shrimp!
    • Be careful not to overcook your shrimp, which can result in an unpleasant rubbery texture. The shrimp are done as soon as they turn fully pink/opaque.
 

Nutrition

Calories: 599kcal | Carbohydrates: 20g | Protein: 27g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 313mg | Sodium: 1488mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1376IU | Vitamin C: 11mg | Calcium: 356mg | Iron: 3mg