4.5
2 ratings

Barbecue Shrimp With Cheese and Bacon Grits

Every restaurant in the South has a rendition of this classic dish
Barbecue Shrimp with Cheese and Bacon Grits
Jennifer Causey

New Orleans–Style Barbecue Shrimp with Cheese and Bacon Grits

This is a classic dish—sweet and spicy shrimp served over creamy grits. Take it one step further and add smoky bacon and sharp white cheddar to the grits, which are also delicious served with grilled meats or seafood.

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
Servings6
Calories Per Serving577
Total Fat39g59%
Sugar4gN/A
Saturated20g98%
Cholesterol231mg77%
Protein29g58%
Carbs28g9%
Vitamin A315µg35%
Vitamin B122µg32%
Vitamin B60.4mg18.6%
Vitamin C9mg15%
Vitamin D1µgN/A
Vitamin E3mg14%
Vitamin K49µg61%
Calcium348mg35%
Fiber2g6%
Folate (food)50µgN/A
Folate equivalent (total)108µg27%
Folic acid34µgN/A
Iron2mg11%
Magnesium56mg14%
Monounsaturated12gN/A
Niacin (B3)4mg21%
Phosphorus533mg76%
Polyunsaturated3gN/A
Potassium400mg11%
Riboflavin (B2)0.4mg21.9%
Sodium1049mg44%
Thiamin (B1)0.5mg30.5%
Trans1gN/A
Zinc3mg19%