Bbq Shrimp And Grits Recipes

CAJUN GRILLED SHRIMP AND GRITS

Steps:

• Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
• Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
• Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

BBQ SHRIMP AND GRITS RECIPE

Steps:

• Prepare Big Green Egg or other grill for grilling at medium high heat 350⁰.
• Place Andouille Sausage on grill and cook until internal temperature reaches 165⁰ about 30 minutes, turning as needed.
• Heat chicken broth to boil over medium high heat and stir in grits. Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan and Cream cheese and keep warm until ready to serve.
• Season shrimp on both sides with the Hot BBQ Rub.
• Remove the sausage from the grill and slice in half lengthwise then chop into small pieces.
• Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.
• Add Garlic, Parsley, and green onion and sauté for a couple minutes. Add Worcestershire and juice from 1 ½ lemons, stir to combine and melt in the butter a little at a time.
• Place seasoned shrimp on grill for 1 ½ minutes each side. Add shrimp to the iron skillet and toss to coat. Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.
• To serve: Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with finely chopped green onion and crumbled bacon.

SHRIMP AND GRITS

Steps:

• Combine flour, 1 Tbsp. kosher salt, and 1/2 tsp. freshly ground black pepper in a shallow bowl; mix well.
• Heat canola oil in a large skillet over medium. Add ham and cook, stirring frequently, until fat has rendered and the ham is crisp, about 3 minutes.
• Lightly dredge shrimp in seasoned flour, shaking off any excess, and carefully add them to hot skillet. Cook until lightly browned on first side, 1 to 2 minutes. Turn shrimp, add mushrooms and green onions. Cook until other side of shrimp is lightly browned and vegetables begin to soften, about 2 minutes. Add stock; bring to a simmer. Cook until reduced by half and shrimp are just cooked through, about 2 minutes. Stir in butter and lemon juice; season with salt and black pepper.
• Give the grits a good stir, then divide among warmed bowls. Spoon shrimp and mushrooms with their broth over top. Serves 4. Sean's Stovetop Grits
• Combine the water and grits in a bowl, cover, and refrigerate 8 hours or overnight.
• Use a fine-mesh sieve to gently skim any hulls or chaff from surface of water, being careful not to disturb water too much so none of the bits sink back into the grits. Transfer grits and their soaking water to a large saucepan. Bring to boiling over high, stirring constantly with a silicone spatula. Continue boiling, stirring, until grits thicken, 1 to 2 minutes. Remove from heat. Cover; let stand 10 minutes. This allows the starch to hydrate slowly, making for creamier grits.
• Uncover grits; add bay leaf and cook over low, stirring often, until very soft and tender, about 1 hour. Taste every 15 minutes or so to check texture.
• Remove from heat. Remove and discard bay leaf; stir in 1 Tbsp. kosher salt, the white pepper, butter, lemon juice, and hot sauce. Serves 4. Brock's recipe timing is based on coarse grits, and he admits cooking them on the stovetop is a labor of love. He prefers a pressure cooker for consistent results. If you use a finer grind, follow package directions.

BBQ SHRIMP AND CHEESE GRITS - YUM!

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.

BBQ SHRIMP AND GRITS

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.

BARBECUE SHRIMP AND GRITS

Steps:

• For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
• For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
• To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.