Bbq Shrimp And Grits Recipe

Toast and simmer

Bring 4 cups water to a boil in a medium saucepan with 1 tsp salt. Reduce heat to medium-low and slowly whisk in 1 cup stone-ground grits to avoid lumps. Stir until combined.

Cover and simmer gently for 20–30 minutes, stirring every 5 minutes to prevent sticking, until grits are thick and tender. If they thicken too much, stir in up to 1/2 cup additional water or milk.

Stir in 1 cup milk, 2 tbsp butter, 1/2 cup grated cheddar, and 2 tbsp cream cheese (if using). Season with 1/4 tsp black pepper. Keep warm on lowest heat, stirring occasionally.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup each red and yellow bell peppers and 1/2 cup zucchini. Sauté 3–4 minutes until slightly tender and starting to brown.

Add 2 cups baby spinach and cook 30–60 seconds until wilted. Season with 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp lemon zest. Remove vegetables from pan and keep warm; wipe pan clean for the shrimp.

Pat shrimp dry and season lightly with 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp Creole seasoning.

In the same skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. When butter foams, add minced shallot and cook 1 minute until fragrant. Add 4 cloves minced garlic and cook 30 seconds.

Add shrimp in a single layer and cook 1–2 minutes per side until just pink. Remove shrimp to a plate (they will finish cooking in the sauce).

Reduce heat to medium. Add remaining 4 tbsp butter, 1/2 cup chicken stock, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp brown sugar, remaining 1 tsp Creole seasoning, 1 tsp paprika, 2 tbsp lemon juice and 1 tsp fresh thyme to the skillet. Stir and simmer 2–3 minutes to reduce slightly and emulsify into a glossy sauce.

Return shrimp to the skillet, toss to coat and cook 1 more minute to finish. Stir in 2 tbsp chopped parsley and the sliced green onions (reserve a little for garnish). Taste and adjust seasoning with up to 1/4 tsp salt or more hot sauce if desired.

Divide grits among 4 shallow bowls (about 3/4 cup cooked grits per serving). Spoon vegetable medley over the grits, smoothing into a bed for the shrimp.

Top each portion with an even portion of BBQ shrimp and ladle some of the pan sauce over the shrimp and grits.

Garnish with chopped parsley, extra sliced green onion and a lemon wedge. Serve immediately so grits stay creamy and shrimp remain saucy.