Bbq Shrimp And Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat.

Whisk in grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer (do not boil).

Cook

Cook, stirring frequently with a wooden spoon to prevent lumps, for 20–25 minutes until grits are thick and tender. If grits become too thick, add up to 1/4 cup additional water or milk to reach desired consistency.

Finish with butter and cheese

Remove from heat. Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon salt, and 1/2 teaspoon black pepper until butter and cheese are melted and grits are creamy. Keep covered and warm while preparing shrimp.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (reserve remaining pepper for the sauce).

Start sauce

In a large skillet or cast-iron pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter is melted and foaming, add minced garlic (4 cloves) and sauté 30–45 seconds until fragrant but not browned.

Build flavor

Stir in 2 teaspoons Creole/Cajun seasoning, 1 teaspoon smoked paprika, and 1 tablespoon brown sugar; cook 30 seconds to bloom the spices.

Deglaze

Pour in 1/2 cup dry white wine (or chicken broth) and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the pan. Bring to a gentle simmer and reduce by about a third, approximately 2–3 minutes.

Finish sauce

Lower heat to medium-low and whisk in 4 tablespoons (1/4 cup) unsalted butter, 2 tablespoons fresh lemon juice, 1 teaspoon hot sauce, and remaining 1/4 teaspoon freshly ground black pepper. Stir in chopped parsley and sliced green onions, reserving a little green onion for garnish.

Cook shrimp in sauce

Slide the seasoned shrimp into the sauce in a single layer. Cook 1.5–2 minutes per side (3–4 minutes total) until shrimp turn pink and opaque and are cooked through. Spoon sauce over shrimp as they cook so they glaze evenly. Do not overcook.

Finish with extra butter (optional)

If you prefer a richer sauce, remove pan from heat and stir in remaining 4 tablespoons unsalted butter, swirling until melted to create a glossy, slightly thickened sauce.

Taste and adjust

Taste sauce and adjust seasoning with additional salt, lemon juice, or hot sauce as needed.

Serve

Spoon a generous portion of warm cheesy grits into shallow bowls. Top with 4–6 BBQ shrimp per serving and spoon plenty of the buttery sauce over the shrimp and grits. Garnish with remaining chopped parsley and sliced green onions. Serve with lemon wedges on the side.