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Barbecue Shrimp with Cheese Grits Served in a White Bowl and Garnished with Parsley
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Barbeque Shrimp with Cheese Grits

Cheesy grits are topped with luscious barbecued shrimp. Low country at it's best!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 545kcal
Author Creative Culinary

Ingredients

For the Shrimp and Barbecue Sauce:

  • 2 tablespoons unsalted butter
  • 1 small onion cut into 1/4-inch dice
  • 2 garlic cloves very finely chopped
  • 1 ¼ cups ketchup
  • ¼ cup bourbon
  • 3 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 2 teaspoons Tabasco
  • 1 teaspoon chopped thyme
  • ½ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 ½ pounds peeled and deveined large shrimp
  • 1 tablespoon vegetable oil

For the Cheese Grits:

  • 4 cups chicken broth
  • 1 garlic clove minced
  • 1 cup old-fashioned grits not instant
  • 4 ounces extra-sharp cheddar cheese shredded (1 1/2 cups)
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground pepper
  • Chopped Parsley for garnish

Instructions

To Make the Shrimp and Barbecue Sauce:

  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
  • Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
  • Preheat a grill pan or large skillet and grease with the 1 Tbsp. of oil. Season the shrimp with salt and pepper and brush both sides using the 1/3 cup of barbecue sauce. Cook the shrimp over moderate heat, turning once, until cooked through, about 4 minutes total.

To Make the Cheese Grits:

  • In a medium saucepan, bring the chicken broth to a boil.
  • Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, approximately 20 minutes.
  • Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper.

To Serve

  • Mound the cheese grits on a plate and top with shrimp and garnish with some parsley. Pass the barbecue sauce.

Notes

Make Ahead: The barbecue sauce can be made ahead and refrigerated for up to a week.
I like the Polenta Corn Grits but you can also use the White Southern style.

Nutrition

Serving: 0 | Calories: 545kcal | Carbohydrates: 50g | Protein: 32g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 240mg | Sodium: 1345mg | Potassium: 684mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1001IU | Vitamin C: 5mg | Calcium: 250mg | Iron: 2mg