BBQ Shrimp & Grits

BBQ Shrimp & Grits

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Makes: 4 servings

Cook: 10 minutes


  • 4 bacon slices

  • 1 pound large fresh shrimp, peeled and deveined (tails on)*

  • 1⁄2 cup butter, melted

  • 4 whole cloves garlic

  • 3 tablespoons Creole seasoning, Tony Cachere’s®

  • 1⁄2 teaspoon ground black pepper Creamy Cheese Grits (recipe follows)

  • Chopped green onion, for garnish


  • 1⁄4 cup butter

  • 3 cups whole milk

  • 2 1⁄3 cups chicken broth

  • 1⁄2 teaspoon hot sauce, Tabasco®

  • 1 1⁄3 cups instant grits*

  • 1 (8-ounce) bag shredded sharp Cheddar cheese




Preheat oven to 400°. In a large nonstick skillet, cook bacon until crisp, about 12 minutes. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.

In a jelly-roll pan, place shrimp in a single layer. Drizzle with reserved 2 tablespoons drippings and butter. Add garlic, Creole seasoning, and pepper, tossing to coat. Bake, stirring occasionally, for 8 to 10 minutes, or until shrimp are pink and firm.

Serve over Creamy Cheese Grits, and sprinkle with crumbled bacon and green onion, if desired.

To make the grits, in a medium saucepan, bring butter, milk, broth, and hot sauce to a boil over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 5 to 7 minutes. Add cheese, stirring until melted.

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