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BBQ Shrimp and Grits

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Creamy stone-ground grits topped with large shrimp in a rich, bacon-infused barbecue sauce, finished with sharp cheddar and scallions.

Ingredients

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  • 2 cups heavy cream
  • 1 stick (8 tablespoons) unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground white pepper
  • 1 cup grits
  • ¼ pound bacon, diced
  • ½ cup finely diced red onion
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1–4 tablespoons whiskey (e.g., Southern Comfort)
  • Two 14-ounce bottles ketchup
  • ½ cup brown sugar
  • Kosher salt and freshly ground white pepper, to taste
  • 1½ pounds large shrimp, peeled, tails removed and deveined
  • Shredded extra-sharp cheddar, for serving
  • Diced scallions, for serving

Instructions

  1. Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and white pepper. Slowly stir in the grits, reduce heat to medium-low, and cook, stirring continuously, until creamy and tender, about 20 minutes. Keep warm, stirring occasionally.
  2. Meanwhile, in a large skillet over medium-high heat, cook the bacon until three-quarters crisp, about 5–7 minutes. Add the onions and peppers and cook until softened, about 5–7 minutes more. Add the whiskey, carefully ignite to flambe, then when flames subside stir in the ketchup, brown sugar and season with salt and pepper. Simmer, stirring occasionally, for 10 minutes. Add the shrimp and cook until just opaque, about 1 minute.
  3. To serve, spoon grits into six shallow bowls, arrange shrimp and sauce around each mound of grits, then top with extra sauce, cheddar and scallions.

Notes

  • Use extreme caution when igniting alcohol—remove pan from heat before adding and lighting whiskey.
  • This recipe is provided by a professional chef and has not been tested for home use.

Nutrition

Keywords: barbecue, shrimp, grits, bacon, creamy, southern

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