Bbq Shrimp Recipe

Cook grits

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil with 1 tsp kosher salt and a bay leaf removed from the shrimp section if using. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 25–35 minutes (stone-ground grits take longer than instant). If grits thicken too much, stir in up to 1/2 cup additional milk or water to reach desired consistency.

Finish grits

When grits are creamy and tender, remove from heat. Stir in 2 tbsp unsalted butter, 3 oz grated sharp cheddar, and 1 tsp freshly ground black pepper. Adjust salt to taste. Keep warm, covered, while you prepare the shrimp and vegetables.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 sliced bell pepper and 1 thinly sliced shallot; sauté 3–4 minutes until softened. Add 1 minced garlic clove and 2 cups baby spinach; sauté another 1–2 minutes until spinach wilts. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Remove from heat and keep warm.

Prepare shrimp

Pat 24 large shrimp dry with paper towels and season lightly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tsp Creole or Cajun seasoning, and 1 tsp paprika. Set aside.

Make sauce and cook shrimp

In a large skillet over medium heat, melt 8 tbsp unsalted butter with 2 tbsp olive oil. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Stir in 1 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 1 tsp hot sauce, and 1 tsp brown sugar. Add the seasoned shrimp in a single layer and cook 2 minutes on the first side. Flip shrimp and cook 1–2 minutes more until just opaque and cooked through (shrimp cook quickly—total 3–4 minutes). Spoon sauce over shrimp as they cook so they glaze in the buttery sauce. If using, add 1 bay leaf to simmer briefly for extra depth then remove before serving.

Finish sauce

Reduce heat to low and stir in 2 tbsp chopped fresh parsley. Taste the sauce and adjust with a pinch more Creole seasoning, lemon juice, or hot sauce as desired. If you want more sauce, melt an extra 2 tbsp butter into the pan and swirl to combine.

Portion warm grits into 4 shallow bowls or plates (about 1/2 cup cooked grits per serving as base). Spoon a generous serving of the sautéed vegetables atop the grits, then arrange 6 BBQ shrimp over each portion, spooning plenty of the buttery sauce over everything.

Garnish with lemon wedges and remaining chopped parsley. Serve immediately so shrimp stay hot and the sauce is glossy. Offer extra hot sauce and melted butter at the table.