BBQ Shrimp & Grits

[pmad]

Made BBQ Shrimp and Grits tonight.
New Orleans BBQ Shrimp - Panchetta, Shrimp, Creole Seasoning, Butter, Lemon, Worcestershire, Hot Sauce, Beer.
Grits - Shrimp Stock, Butter, Cream, Parmesan.

 

[chilerelleno]

I like the bowl pic, it says, "Eat Me!"

I've some questions though.
Never seen shell-on shrimp served with grits.
Using the shrimp stock in the grits do the flavors overlap too much i.e. does the shrimp flavor completely dominate?
Compared to using water or chicken broth for the grits to keep the flavors between the two unique and complimentary

 

[pmad]

I like the bowl pic, it says, "Eat Me!"

I've some questions though.
Never seen shell-on shrimp served with grits.
Using the shrimp stock in the grits do the flavors overlap too much i.e. does the shrimp flavor completely dominate?
Compared to using water or chicken broth for the grits to keep the flavors between the two unique and complimentary

You are correct - shrimp and grits are usually made with peeled shrimp.
I made essentially 2 dishes - BBQ shrimp (which should always be made with shell and heads on as the fat flavors the sauce) & grits.

As far as overlap - I've noticed that in the past. Tonight, I actually steeped some shrimp shells in chicken stock. It worked out well.

Pouring the BBQ shrimp sauce over it is a must. It's so good.

 

[Gonna Smoke]

I make shrimp and grits quite often, but this is a different twist. Looks good...

 

[Steve H]

Looks good! I never had them this way either.

 

[JLeonard]

Different from how I've had it before.....But heck, I'd not turn down that bowl!

Jim

 

[Colin1230]

I'd be in that bowl up to the elbows!