New Orleans–Style Barbecue Shrimp with Cheese and Bacon Grits

“Every restaurant in New Orleans has a rendition of this classic dish—sweet and spicy shrimp served over...
Staff Writer
New Orleans–Style Barbecue Shrimp with Cheese and Bacon Grits

Jennifer Causey

New Orleans–Style Barbecue Shrimp with Cheese and Bacon Grits

“Every restaurant in New Orleans has a rendition of this classic dish—sweet and spicy shrimp served over creamy grits. I’ve taken it one step further and added smoky bacon and sharp white cheddar to the grits, which are also delicious served with grilled meats or seafood.” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More

6
Servings
579
Calories Per Serving
Deliver Ingredients

Notes

In place of ground black or white pepper to season the grits, Tabasco is a great substitute, adding a bit of spice as well as blending well with the cheese.

Ingredients

For the Grits

  • 1  Cup  coarse stone-ground grits
  • 1 1/4  Cup  chicken or vegetable broth
  • 1 1/2  Cup  whole milk
  • 1  Teaspoon  salt
  • strips bacon, cooked until crisp and crumbled
  • 1 1/2  Cup  finely shredded sharp white cheddar cheese
  • 2 - 3  Dashes of Tabasco sauce (see note below)

For the Shrimp

  • 1/2  Cup  unsalted butter
  • 1  Tablespoon  extra-virgin olive oil
  • cloves garlic, minced
  • 1  Teaspoon  dried oregano
  • 1/2  Teaspoon  dried thyme
  • 1/2  Teaspoon  sweet paprika
  • 1/8  Teaspoon  freshly ground black pepper
  • Pinch of cayenne pepper
  • 2  Tablespoons  Worcestershire sauce
  • 1/4  Cup  fresh lemon juice
  • 1 1/2  Pound  large shrimp, peeled and deveined
  • 1/4  Cup  chopped fresh flat-leaf parsley

Directions

For the Grits

Coat the inside of a medium rice cooker with nonstick cooking spray. Add the grits, chicken broth, milk, and salt, stirring to combine. Cover and set to the regular cycle. During the cycle (which may take up to 30 minutes), stir the grits a few times. (If you need more liquid toward the end of the cooking time, stir in a little broth or milk.) When the grits are done, stir in the bacon, cheese, and Tabasco.

For the Shrimp

When the grits are about halfway through their cooking cycle, melt the butter in a large skillet with the olive oil over medium heat and then cook the garlic, stirring, until softened, about 3 minutes. Add the oregano, thyme, paprika, black pepper, and cayenne and cook for another 2 minutes, stirring so the spices don’t burn. Add the Worcestershire and lemon juice and simmer for 1 minute. Add the shrimp and cook, stirring, until they turn completely pink, about 8 minutes. 

Transfer the grits to a platter or individual bowls and top with the barbecue shrimp. Garnish with the parsley before serving. 

Nutritional Facts

Total Fat
23g
33%
Sugar
27g
30%
Saturated Fat
6g
25%
Cholesterol
25mg
8%
Carbohydrate, by difference
77g
59%
Protein
20g
43%
Vitamin A, RAE
77µg
11%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
159µg
100%
Calcium, Ca
240mg
24%
Choline, total
62mg
15%
Fiber, total dietary
5g
20%
Folate, total
147µg
37%
Iron, Fe
6mg
33%
Magnesium, Mg
101mg
32%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
278mg
40%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
10430mg
100%
Water
188g
7%
Zinc, Zn
2mg
25%

Barbecue Shrimp Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Barbecue Shrimp Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.