Recipe: New Orleans BBQ Shrimp with Truffle Bleu Cheese Grits

In January, Chef Hosie Bourgeois of  Beau Chene Country Club in Mandeville, Louisiana, presented a cooking demonstration at the Southern Food and Beverage Museum.  If you missed the event, here is the recipe.  For more information on events at the Southern Food and Beverage Museum, sign up for our newsletter.

BBQ Shrimp

2 lbs. large peeled shrimp

1 cup tomato sauce

¼ cup Worcestershire

¼ cup lemon juice

1 tbsp Creole/Cajun seasoning blend

¼ tsp ground bay leaf

4-5 fresh rosemary sprigs

1 tbsp minced garlic

6 oz beer

2 oz. butter

2 oz. extra virgin olive oil

Truffle Bleu Cheese Grits

16 oz quick grits

16 oz heavy cream

1 qt. water

2 oz truffle oil

6 oz bleu cheese crumbles

1 tsp salt

Method:

For the grits… bring cream and water to boil. Whisk in grits and salt. Slowly stir over a medium heat for five minutes. Turn off fire and stir in truffle oil and bleu cheese.

For the shrimp… combine all ingredients except shrimp into a sauce pan and simmer for ten minutes. Add shrimp to sauce and cook on high for one minute or just until shrimp are done.

Serve shrimp and sauce over grits and garnish with micro greens. Bon Appétit!

Advertisements

Tags: , , , ,

2 Responses to “Recipe: New Orleans BBQ Shrimp with Truffle Bleu Cheese Grits”

  1. February 2010 | Southern Food and Beverage Museum Says:

    […] Tags: Shrimp and Grits, Grits, Shrimp, Beau Chene Country Club, Louisiana Seafood Posted in Breakfast, Entrees, Seafood, Shrimp | Leave a Comment » […]

  2. visualriver Says:

    This sounds delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: