Barbecue Shrimp & Grits
Barbecue shrimp and gumbo over grits, with vanilla bourbon punch
This is the 12th recipe from Cooking Space.
New Orleans is truly a melting pot of rich cultures that come together to create something unique, beautiful, and delicious. There’s really no place else like it.
Today we’re going to pay tribute to one of my all time favorite cities through this NoLa-inspired barbecue shrimp gumbo. We’ll be making the base elements from scratch, but as long as you keep an eye on things to ensure the right thicknesses of sauces and blends of spices, you’ll be in great shape and this recipe won’t be difficult to pull off excellently.
We’ll serve the shrimp and andouille sausage (a classic blend in Cajun cooking) over grits with a twist. This recipe includes a touch of vanilla extract from VNLLA, adding an extra dimension of flavor that will elevate the grits to a new level, while blending with the spiciness of the shrimp in a way that creates a perfect balance.
On top of that, we’ll pair this dish with a creamy vanilla punch that includes rum and bourbon, deliciously symbolizing New Orleans’ blend of Caribbean and southern cultures.
Ingredients
For the bourbon punch
2 oz. high quality bourbon
¾ oz. dark rum
½ oz. simple syrup
¾ tsp. VNLLA vanilla extract
3 oz. heavy cream (or milk)
For the shrimp spice blend
2 ½ tbsps. black peppercorns
½ tbsp. hot smoked paprika
¾ tbsp. paprika
2 tbsps. salt
½ tbsp. dried thyme
¾ tbsp. dried oregano
½ tbsp. dried basil
For the homemade barbecue sauce
¼ cup dark roux
3 tbsp. extra virgin olive oil
2 cups white wine
4 cloves garlic, chopped
1 cup Worcestershire
2 tbsps. Tabasco
2 tbsp spice blend
For the vanilla grits
2 cups water
2 cups milk
1 cup grits
½ cup heavy cream
4 tbsps. butter
1 cup stock
Salt to taste
Black pepper to taste
1 ½ tsp VNLLA vanilla extract
For the shrimp
12 U10 shrimp, peeled and deveined
3 tbsps. spice blend
1 cup homemade barbecue sauce
1 onion, diced
3 cloves garlic, minced
½ cup red bell pepper, diced
½ cup green bell pepper, diced
¼ lb. andouille sausage, rounds, cut on a bias
2 cups shrimp stock
Preparation
Prepare the punch
In a mixing glass filled three-quarters with ice, pour the bourbon, rum, cream or (milk), vanilla extract, and simple syrup.
Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
If making in batches, stir ingredients to combine and serve over ice.
Make a marinade
Combine all ingredients from the spice blend list. This rub can be reserved in your spice rack for up to a year.
In a large bowl, drizzle vegetable oil over the shrimp and toss with the spice blend until it’s nicely coated.
Set aside to marinate.
Prepare the homemade barbecue sauce
Place olive oil in a hot pan with garlic. sweat lightly until aromatic.
Add the spice blend and allow to toast for 10-15 seconds. Deglaze with white wine, allowing to reduce by 25 percent. Add Worcestershire, Tabasco, and dark roux.
Cook out slightly until a thick consistency is reached.
Start the grits
Bring water and milk to a boil. Slowly begin to add grits, stirring constantly.
As they begin to thicken, turn down the heat to a simmer and add stock. Cook for about 30-40 min on a low simmer to prevent scorching.
Add butter, vanilla extract, and cream, and simmer for 5 more minutes. Season to taste.
Prepare the shrimp
Follow this step while the grits are simmering
Place the shrimp on a hot griddle and drizzle with vegetable oil, cooking for a few minutes on each side until they’re nice and crispy.
Meanwhile, begin to prepare your gumbo base. Heat a large skillet over medium heat.
Add andouille sausage, onion and garlic, and cook about 2-3 minutes until sweated.
Add bell peppers and spice blend. Allow pepper to sweat and spices to toast, about 1-2 minutes.
Add barbecue sauce, stock, and shrimp. Cook until shrimp are tender but cooked through, and sauce is thickened.
Serve immediately over Vanilla Grits.
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