Shrimp and Grits with Louisiana BBQ Sauce Recipe

Name: Shrimp and Grits with Louisiana BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil.
2
In a medium bowl combine the grits, onion powder, garlic powder and pepper.
3
Add the dry ingredients to the boiling liquid, whisking vigorously.
4
Lower the heat to a simmer and cook for 45 minutes.
5
Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
6
Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
7
For the BBQ sauce: Combine the oil and butter and melt over medium heat.
8
Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes.
9
Add the garlic and simmer 5 minutes, not letting the garlic brown.
10
Remove from the heat and add the lemon juice.
11
Strain and discard the solids (they will burn if you cook the shrimp with them).
12
For the corn: Melt the butter in a medium saute pan and add the corn.
13
Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
14
Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp.
15
Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
16
Divide the grits among four serving bowls and add 5 shrimp per bowl.
17
Drizzle some BBQ sauce over the grits and sprinkle some corn on top.
18
Garnish each bowl with a slice of lemon and then serve.

2382

kcal

Calories

196

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 1/2 cups cream, 1/4 cup Worcestershire sauce, 2 to 3 tablespoons hot sauce, 2 teaspoons kosher salt, and more.

Yes, Shrimp and Grits with Louisiana BBQ Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Grits with Louisiana BBQ Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions