Seafood Spotlight: Coterie New Orleans

Run by New Orleans locals, Coterie takes pride in serving authentic New Orleans dishes, most of which have been passed down for generations. 

New Orleans BBQ Shrimp and Grits

BBQ Shrimp Base
1-quart Abita Amber Beer
1 ½ Tbsp Black Pepper, cracked
¼ cup Rosemary (finely chopped) 
½ Tbsp Thyme
½ cup Crystal Hot Sauce 
½ cup Worcestershire Sauce
¼ cup Garlic, minced
1 each, zest Lemons 
1 cup Shrimp Stock

Grits to order (1 serving)
2 Tbs Canola Oil 
5 oz BBQ Shrimp Base 
2 Tbsp Butter 
5 Fresh Jumbo Shrimp peeled back to the tail (keep the heads and shells for stock)

Procedure
1.) Add all ingredients into a pot and bring to a boil
 
2.) Reduce to a simmer for 10 minutes 

Procedure
1.) Add oil to a large skillet on high heat.  Once oil is hot add Shrimp cook for 2 minutes and turn.
 
2.) Add BBQ Shrimp Base to Skillet 

3.) Reduce for 1 minute, then add butter 

4.) Swirl the sauce and butter until butter is melted 

5.) Serve over Stone Ground Grits 

Shrimp and grits are a New Orleans staple served for breakfast, lunch, and dinner at Coterie Restaurant.

Tips from the chef:

  • The shrimp base serves 8 and can be held in the fridge for 5 days.  Make it ahead of time and look like a pro serving this dish in minutes!
  • When cooking for a group, simply multiply the recipe for how many guests you will be serving and cook in one skillet.
  • Adding a generous amount of cream cheese to stone ground grits will give it a smooth, rich flavor.
  • For a quick shrimp stock, simmer the reserved shrimp hulls in chicken stock for an hour.

Presentation is key: 

  • In a bowl, first place the five shrimp on top the bed of grits. Then ladle the sauce over everything and finish with fresh green onions.

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