Barbecue Shrimp and Grits

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This barbecue shrimp and grits recipe highlight the iconic New Orleans dish. Although we do not use a traditional bbq sauce, we still bring the flavor. A New Orleans bbq sauce is shrimp, lemons, rosemary, wine or beer, worcestershire and creole seasoning. No ketchup or brown sugar is used to make this bbq sauce.

Barbecue Shrimp & Grits

Barbecue Shrimp and Grits
Cooking Tips:

Sugar don’t go in grits. As long as you remember that you’ll be fine.

Regular grits or instant grits will work for this recipe.

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Can you make ahead?

This dish is best made fresh.

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Substitution Options:

If you’re allergic to shellfish you can make this recipe with your favorite fish.

Want to take it up a level? Add some jumbo lump crab meat.

Try using some different sauce for your shrimp instead of the New Orleans barbecue sauce.

what to serve with Barbecue Shrimp and Grits?

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Recipe:

Barbecue Shrimp & Grits

Barbecue Shrimp & Grits

Kenneth Temple
Shrimp and grits can be made in several ways but these are made with the iconic New Orleans barbecue shrimp over creamy grits.
4.89 from 17 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Creole, Southern
Servings 4
Calories 721 kcal

Ingredients
  

Grits

  • 2 ½ cups water
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • To taste kosher salt
  • 1 cup stone ground grits
  • 1 cup green onions sliced

Barbecue Shrimp

  • 2 dozen large shrimp body peeled, head and tail on
  • 12 oz. beer of choice
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 1 sprig of rosemary chopped
  • juice of 1 lemon
  • 6 cloves garlic minced
  • 2 sticks unsalted butter cold diced
  • jumbo lump crab meat optional

Instructions
 

Grits:

  • Bring water, cream, salt and butter to a boil. Whisk in grits, lower heat to low and cover for 10 minutes until grits thicken.

Barbecue Shrimp:

  • Heat heavy bottom skillet over med-high heat, add shrimp and cook for 2 minutes, add half of beer, worcestershire, creole seasoning, black pepper, rosemary and lemon juice. Cook for 1 minute, flip shrimp over. Stir in garlic and remove from heat.
  • Add in butter and stir in a little at a time until sauce thickens. If butter starts to take a while to melt place pan back over low heat. Shrimp should be pink and in the shape of a “C”.
  • Pour grits in a bowl and pour shrimp and sauce over top, garnish with green onions.

Nutrition

Serving: 0gCalories: 721kcalCarbohydrates: 44gProtein: 8gFat: 56gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 166mgSodium: 164mgPotassium: 404mgFiber: 2gSugar: 5gVitamin A: 3297IUVitamin C: 10mgCalcium: 134mgIron: 2mg
Keyword barbecue shrimp, new orleans barbecue shrimp and grits
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5 thoughts on “Barbecue Shrimp and Grits”

  1. 5 stars
    Had a great desire for some creole shrimp and grits tonight and finally found a great recipe…yours. I followed your recipe and my creole spice recipe I made the other day was perfect for this. The only thing different that I did was add Parmesan cheese to the grits. Thanks

  2. I made BBQ Shrimp last night from ‘Cooking Up a Storm’ Cookbook/Always a Favorite & leftovers to figure…May choose this & roll with adding shrimp at last to warm through(as cooked)! Going to pair with Rice Middlin’s as we had corn & crab bisque last night from Saturday Crab boil 😉

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