Two favorite Southern foods come together for a quick meal anytime in this Barbecue Shrimp and Creamy White Grits recipe.
Barbecue Shrimp and Creamy White Grits
Serves: 6
Ingredients
- 1 (12-ounce) bottle India pale ale beer
- 1 (12-ounce) bottle chili sauce*
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce*
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced garlic
- 2 pounds large fresh shrimp, peeled and deveined (tails left on)
- 1⁄3 cup plus 1⁄4 cup salted butter, cubed and divided
- 1 lemon, thinly sliced
- 2 cups water
- 2 cups chicken broth
- 1⁄2 teaspoon kosher salt
- 1 cup quick-cooking white grits
- 1 cup shredded extra-sharp white Cheddar cheese
- 1⁄4 teaspoon ground black pepper
- Lemon wedges, to serve
- Garnish: fresh rosemary sprigs
Instructions
- Preheat oven to 400°.
- In a large bowl, whisk together beer, chili sauce, Worcestershire, hot sauce, minced rosemary, and garlic. Add shrimp, 1⁄3 cup butter, and lemon slices, gently tossing to coat. Transfer mixture to a 13x9-inch baking dish.
- Bake until shrimp are pink and firm and sauce is bubbly, 25 to 30 minutes.
- In a medium saucepan, bring 2 cups water, broth, salt, and remaining 1⁄4 cup butter to a boil over medium- high heat. Slowly whisk in grits. Reduce heat to medium-low; cover and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in cheese and pepper until cheese is melted. Serve shrimp mixture over grits. Serve with lemon wedges. Garnish with rosemary sprigs, if desired.
Notes
*We used Heinz Chili Sauce and Louisiana Hot Sauce.
