Best Bbq Shrimp And Grits Recipes

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SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE



Shrimp and Grits with Louisiana BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

2 1/2 cups cream
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot sauce
2 teaspoons kosher salt
1 1/2 cups grits, such as Logan Turnpike stone-ground grits
1/4 cup onion powder
2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 stick butter
8 ounces butter
1 cup vegetable oil
2 tablespoons smoked paprika
1 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed chipotle pepper
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 stick butter
1 cup freshly cut corn kernels
1 tablespoon fresh rosemary needles, finely chopped
1 tablespoon sugar, plus more if needed
Salt and freshly ground black pepper
20 large (size 16-20) shrimp, peeled and deveined with tail on
4 slices lemon, for garnish

Steps:

  • For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
  • Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
  • For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
  • For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
  • Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
  • Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

BBQ SHRIMP AND GRITS



BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

  • Preheat the grill to high heat.
  • Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
  • Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
  • Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
  • Pour the BBQ sauce on top of the shrimp and mix.
  • Serve shrimp with the cheesy grits.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

BBQ SHRIMP AND CHEESE GRITS - YUM!



BBQ Shrimp and Cheese Grits - Yum! image

I was skeptical of the flavors in this recipe, but the dish is fantastic! I got this recipe is from the Dec/Jan 2006 Light and Tasty Mag (submitted by Judith Kin, Madisonville, TN). I made a few changes, but overall the recipe is hers. I can't take credit for it. Thanks Judith!!

Provided by Aggiezoey

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

2 cups water
1 cup half & half light cream
3 teaspoons butter
1/2 teaspoon garlic powder
3/4 cup quick-cooking grits
1 small onion, chopped
2 garlic cloves, chopped fine (more cloves if you love garlic)
1 lb uncooked shrimp, peeled and deveined
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon hot sauce (I used more)
1 cup shredded sharp cheddar cheese
salt
pepper

Steps:

  • Bring water, half and half, 1 teaspoon butter, salt, pepper to a low boil. Add grits, reduce heat, simmer uncovered for 5-7 minutes until grits are thickened.
  • Combine ketchup, honey, lemon juice, and hot pepper. Set aside.
  • Meanwhile, saute onion in the rest of the butter until transulent. Add garlic and saute for 2 more minutes.
  • Add shrimp and saute till pink. Be careful not to overcook or they'll be tough.
  • When grits are thickend, add cheese to them. Taste and add salt, pepper if needed. If grits become to thick add a little water or milk.
  • Add ketchup mixture to the shrimp and just heat through.
  • Serve shrimp over grits.

Nutrition Facts : Calories 640.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 373.9, Sodium 901.5, Carbohydrate 49.5, Fiber 1.1, Sugar 12.1, Protein 47.6

KONA COFFEE BBQ SHRIMP AND COCONUT GRITS



Kona Coffee BBQ Shrimp and Coconut Grits image

ASSEMBLY: 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture. 2) Garnish with green onions.

Provided by Food Network

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 14

Kona Coffee BBQ Shrimp:
Shrimp 2 pounds
Bacon 1/2 pound
Red Bell Peppers 2
Green Bell Pepper 1
Medium Onion 1
Garlic 4 cloves
Cajun Seasoning 1 tablespoon
Sweet Paprika 2 teaspoons
Chicken Stock 1 cup
Kona BBQ Sauce 1/2 cup
Canned Pineapple Chunks 2 cups
Fresh Lemon Juice 2 tablespoons
Green Onions 5

Steps:

  • ASSEMBLY:
  • 1) Place a scoop of grits in a small shallow bowl and top with shrimp mixture.
  • 2) Garnish with green onions.
  • 1) For bacon - Chop bacon into 1/4? strips and fry until almost crispy in a large stock pot.
  • 2) Add diced red & green bell pepper, diced onion, and minced garlic and cook until softened about 8-10 minutes.
  • 3) Stir in Cajun seasoning and paprika and cook until fragrant - about 2 minutes.
  • 4) Add Kona BBQ sauce and chicken stock and cook until flavors come together - about 5 minutes.
  • 5) Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks and lemon juice.
  • 6) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
  • 7) Stir in 1 cup of grits and cook according to package directions.
  • 8) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked Gouda, and butter.
  • 9) Add salt and pepper to taste.
  • Yield: 8 servings
  • Coconut Grits:
  • Water 2 cups
  • Chicken Stock 3 cups
  • Shredded Unsweetened Coconut 1/2 cup
  • Heavy Cream 1/2 cup
  • Quick Grits 1 cup
  • Butter 4 tablespoons
  • Shredded Smoked Gouda 1 cup
  • Salt and Black Pepper To taste
  • 1) For Grits - Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
  • 2) Stir in 1 cup of grits and cook according to package directions.
  • 3) When grits are finished cooking, remove from heat and stir in cream, coconut, smoked gouda, and butter.
  • 4) Add salt and pepper to taste.
  • Yield: 8 servings
  • Yield: 6-8 servings
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Active Time: 10 minutes
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BBQ SHRIMP AND GRITS



BBQ SHRIMP AND GRITS image

Categories     Shellfish     Dinner

Yield 6 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
2 garlic cloves, very finely chopped
1 1/4 cups ketchup
1/4 cup bourbon
3 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons honey
2 teaspoons Tabasco
1 teaspoon chopped thyme
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon vegetable oil

Steps:

  • 1.In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes. 2.Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest. 3.Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

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