Barbeque Shrimp & Grits

Ok y’all… I am finally sitting down and typing out my barbeque shrimp and grits recipe. Just as a disclaimer I do not use sausage or tasso gravy in this recipe like traditional shrimp and grits. I have adapted my recipe over time to my taste and this is what I’ve come up with.

For a little background on this dish: Well over 20 years ago there used to be a restaurant in Summerville, SC called Alexander’s Station right on the town square down from my mom’s gift store. My mom and I would always order their barbecue shrimp and grits, and this recipe is inspired by those flavors. Isn’t it amazing how food can inspire you and bring back lovely memories? I hope you enjoy and please send me a message if you try it.

Ingredients:

1 lb large shrimp peeled and deveined (I like to take the tails off as well)

4-5 strips of hickory smoked bacon

1 cup butter grits (I use the Quaker brand)

4 cups water

1 half yellow onion chopped

1 green pepper chopped

1/4 cup chopped green onions

1/4 cup Sweet Baby Rays Barbeque Sauce

1/4 cup heavy cream

1/2 cup shredded sharp cheddar cheese

1 TBS butter

1/4 tsp salt for grits

salt and pepper to taste

Directions:

1. In a pot bring 4 cups of water and 1/4 tsp salt to a rolling boil.

2. Stir in grits and briskly stir them to avoid clumping.

3. Reduce heat to low and cover and simmer for 15-20 minutes until thickened, stirring occasionally.

4. While the grits are simmering chop your onion and green pepper and set aside.

5. In a saute pan cook bacon until crispy. Pour out the excess bacon grease.

6. Crumble the bacon after it has cooled and set aside.

7. Leaving some of the bacon grease toss the shrimp in the saute pan and cook until they are pink.

8. Pour in the barbecue sauce and toss until shrimp are evenly coated in the sauce.

9. After your shrimp are cooked, set them aside in seperate bowl.

10. Saute the chopped onion and green pepper with 1 TBS butter and cook until translucent.

11. Bring shrimp and crumbled bacon back to the pan and toss the onion and pepper mix with the shrimp and bacon.

12. Add 1/4 cup heavy whipping cream to the mixture and simmer until sauce thickens about 4-5 minutes.

13. While that’s simmering and marrying together, take 1/4 cup of the shredded cheese and stir that into your grits until melted through.

14. After sauce has thickened in the saute pan you can now plate your dish. I like to serve this in a low pasta bowl.

15. Add in your grits first, a sprinkle of cheese, then top off with the barbecue shrimp and onion and pepper mix.

16. Top with a slight sprinkle of cheese and if you’d like some diced green onions.

Enjoy!!!

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