Barbecue Shrimp with Creamy Grits is a can’t-miss weeknight meal that comes together in a snap and boasts all those familiar Southern comfort food flavors.
Barbecue Shrimp with Creamy Grits
Makes 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds peeled and deveined large fresh shrimp (tails left on)
- 6 tablespoons unsalted butter
- 3 large cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground red pepper (optional)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons water
- ½ teaspoon Louisiana-style hot sauce
- 3 green onions, thinly sliced (green tops only)
- 2 tablespoons fresh lemon juice
- Creamy Grits (recipe follows)
- French bread and lemon wedges, to serve
Instructions
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add shrimp, and cook until pink and firm, about 2½ minutes per side. Remove from skillet.
- In same skillet, melt butter over medium-high heat. Add garlic, and cook, stirring constantly, for 1 minute. Stir in chili powder, paprika, cumin, salt, and red pepper. Stir in Worcestershire, 2 tablespoons water, and hot sauce. Reduce heat to low, and return shrimp to skillet; stir in green onion and lemon juice. Cook, stirring frequently, until shrimp are hot, 2 to 3 minutes. Serve over Creamy Grits with bread and lemon wedges.
Creamy Grits
Makes about 6 servings
Ingredients
- 4⅓ cups water
- 1½ cups quick-cooking grits
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ cup butter
Instructions
- In a large saucepan, bring 4⅓ cups water, grits, cream, and salt to boil over medium heat, stirring frequently. Reduce heat to low; cover and simmer, stirring frequently, until grits are tender and creamy, about 10 minutes. Remove from heat, and add butter, stirring until melted.
