Louisiana Cookin'

Winter Weeknight Dinners



(photo on page 67)

Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice.

1 (12-ounce) bottle India pale ale beer
1 (12-ounce) bottle chili sauce*
1 tablespoon Worcestershire sauce
2 teaspoons Louisiana Hot Sauce
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
2 pounds large fresh shrimp, peeled and deveined (tails left on)
⅓ cup plus ¼ cup salted butter,
cubed and divided
1 lemon, thinly sliced
2 cups water
2 cups chicken broth
½ teaspoon kosher salt
1 cup quick-cooking white grits
1 cup shredded extra-sharp
white Cheddar cheese
¼ teaspoon ground black pepper
Lemon wedges, to serve Garnish: fresh rosemary

1. Preheat oven to 400°.

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