“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
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.
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.
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.