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
553
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
  • 4 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
  • 4 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
20g
29%
Sugar
35g
39%
Saturated Fat
8g
33%
Cholesterol
36mg
12%
Carbohydrate, by difference
77g
59%
Protein
17g
37%
Vitamin A, RAE
91µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
152µg
100%
Calcium, Ca
213mg
21%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Folate, total
105µg
26%
Iron, Fe
6mg
33%
Magnesium, Mg
41mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Selenium, Se
8µg
15%
Sodium, Na
790mg
53%
Vitamin D (D2 + D3)
1µg
7%
Water
213g
8%
Zinc, Zn
3mg
38%

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.