Barbecue Shrimp With Cheese and Bacon Grits

Staff Writer
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.

6
Servings
577
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. 

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.

Nutritional Facts

Total Fat
39g
59%
Sugar
4g
N/A
Saturated Fat
20g
98%
Cholesterol
231mg
77%
Protein
29g
58%
Carbs
28g
9%
Vitamin A
315µg
35%
Vitamin B12
2µg
32%
Vitamin B6
0.4mg
18.6%
Vitamin C
9mg
15%
Vitamin D
1µg
N/A
Vitamin E
3mg
14%
Vitamin K
49µg
61%
Calcium
348mg
35%
Fiber
2g
6%
Folate (food)
50µg
N/A
Folate equivalent (total)
108µg
27%
Folic acid
34µg
N/A
Iron
2mg
11%
Magnesium
56mg
14%
Monounsaturated
12g
N/A
Niacin (B3)
4mg
21%
Phosphorus
533mg
76%
Polyunsaturated
3g
N/A
Potassium
400mg
11%
Riboflavin (B2)
0.4mg
21.9%
Sodium
1049mg
44%
Thiamin (B1)
0.5mg
30.5%
Trans
1g
N/A
Zinc
3mg
19%