Barbecue Shrimp & Grits
This decadent seafood specialty comes to us via an old New Orleans institution: Pascale’s Manale.
There is nothing barbecue about these shrimp - no grill, no charcoal, and no smoke. More time is spent building a flavorful sauce in the skillet with lemon and garlic, while the shrimp firm up and turn a bright pink in the last five minutes. This is traditionally served with good, crusty, New Orleans French bread, but these babies feel right at home on a cozy bed of creamy corn grits, which balance the intensity of the sauce.
