BBQ Shrimp & Grits 2 comments

April 12, 2016, posted by Gina – Do you find it challenging to think of what to prepare for a weeknight dinner?  I certainly do.  I have my standby meals that I am pretty sure my family has had a few too many times.  Today for some reason I was determined to cook something a little different. I decided on BBQ Shrimp and Grits and I know my family loved it as there were no leftovers.

This is an easy dish to prepare but the flavor tastes like you worked all day.  You could purchase the pre-cooked shrimp to save time.  I know there are shrimp gods having a stroke over this and I get it.  I have driven to New Orleans to purchase shrimp fresh off the boats and I do realize that they have a much better flavor and texture but sometimes time is of the essence.  So whichever shrimp you use or however you cook it, this recipe is still delicious.

shrimp and grits


2 pounds jumbo shrimp, cooked with tails remaining
12 tablespoons unsalted butter, divided
2 teaspoons Cajun seasoning
2 shallots, minced
4 cloves garlic, minced
1/4 cup Worchestershire sauce
1/3 cup hot sauce
2 tablespoons fresh lemon juice
1/2 cup chicken broth

Melt 7 tablespoons butter in a large skillet.  Add Cajun seasoning, minced shallots and garlic and sauté for about 2 minutes.  Add Worchestershire sauce, hot sauce, lemon juice and chicken broth.  Whisk until all ingredients are combined.  Add remaining 5 tablespoons of butter and stir until the sauce is emulsified.  Right before serving, add shrimp.


4 cups chicken broth
1 cup quick cooking grits

Bring 4 cups chicken broth to a boil.  Gradually add 1 cup quick cooking grits.  Stir until combined.  Turn heat to low, cover and cook for 5-7 minutes.

To serve, spoon grits in a large bowl and top with shrimp and plenty of the liquid.  Make sure to have some French bread ready for extra dipping.

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