Barbecued Bourbon Shrimp With Cheddar Cheese Grits Recipes

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BARBECUE SHRIMP AND GRITS



Barbecue Shrimp and Grits image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 cup grits
1/4 pound bacon, diced
1/2 cup finely diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 to 4 tablespoons whiskey, such as Southern Comfort
Two 14-ounce bottles ketchup, such as Heinz
1/2 cup brown sugar
Kosher salt and freshly ground white pepper
1 1/2 pounds large shrimp, peeled, tails removed and deveined
Shredded extra-sharp Cheddar, for serving
Diced scallions, for serving

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.

SHRIMP AND CHEDDAR GRITS



Shrimp and Cheddar Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 bay leaf
Kosher salt and freshly ground pepper
1 cup old-fashioned grits (not instant or quick-cooking)
1/4 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated sharp white cheddar cheese
2 tablespoons extra-virgin olive oil
2 links fully cooked andouille sausage (about 6 ounces total), cut into 1/2-inch pieces
4 scallions, chopped (white and green parts separated)
2 stalks celery, chopped, plus 1/4 cup leaves
1 small red bell pepper, chopped
1 pound large shrimp, peeled and deveined
Kosher salt
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 tablespoon fresh lemon juice, plus more if needed
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
  • Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
  • Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
  • Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

CHEESY SHRIMP AND GRITS



Cheesy Shrimp and Grits image

Shrimp and grits with cheese.

Provided by Mr. du

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 6

Number Of Ingredients 11

4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

Steps:

  • Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
  • Rinse shrimp and pat dry.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g

BBQ SHRIMP AND GRITS



BBQ Shrimp and Grits image

Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h

Yield 4

Number Of Ingredients 12

4 tablespoons olive oil, divided
½ yellow onion, diced small
2 cups grits
6 cups water
1 cup shredded Cheddar cheese
2 ½ teaspoons salt
½ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
1 teaspoon smoked paprika
2 teaspoons ground cumin
½ cup vinegar-based Carolina-style BBQ sauce
Reynolds Wrap® Heavy Duty Aluminum Foil

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.

Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g

BBQ SHRIMP AND CHEESE GRITS - YUM!



BBQ Shrimp and Cheese Grits - Yum! image

I was skeptical of the flavors in this recipe, but the dish is fantastic! I got this recipe is from the Dec/Jan 2006 Light and Tasty Mag (submitted by Judith Kin, Madisonville, TN). I made a few changes, but overall the recipe is hers. I can't take credit for it. Thanks Judith!!

Provided by Aggiezoey

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

2 cups water
1 cup half & half light cream
3 teaspoons butter
1/2 teaspoon garlic powder
3/4 cup quick-cooking grits
1 small onion, chopped
2 garlic cloves, chopped fine (more cloves if you love garlic)
1 lb uncooked shrimp, peeled and deveined
1/4 cup ketchup
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon hot sauce (I used more)
1 cup shredded sharp cheddar cheese
salt
pepper

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.

Nutrition Facts : Calories 640.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 373.9, Sodium 901.5, Carbohydrate 49.5, Fiber 1.1, Sugar 12.1, Protein 47.6

BBQ BACON-WRAPPED SHRIMP & CHEESY GRITS



BBQ Bacon-Wrapped Shrimp & Cheesy Grits image

Try out some flavors of the South with BBQ Bacon-Wrapped Shrimp & Cheesy Grits! We think this combo of BBQ bacon-wrapped shrimp and grits is the best.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp. chopped red onions
1/4 cup hot pepper jelly
1 Tbsp. finely chopped jalapeño peppers
1 cup old-fashioned white grits, uncooked
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
12 uncooked large shrimp, peeled, deveined (3/4 lb.)
6 slices OSCAR MAYER Bacon, halved crosswise

Steps:

  • Heat oven to 400ºF.
  • Cook barbecue sauce, onions, jelly and peppers in saucepan on medium heat 15 min., stirring occasionally. Set aside.
  • Cook grits as directed on package. Remove from heat; stir in cheese.
  • Meanwhile, wrap each shrimp with bacon piece; secure with toothpicks. Bake 5 to 6 min. on each side or until shrimp are pink and bacon is crisp. Remove from oven; drain. Remove toothpicks; brush with half the barbecue sauce mixture.
  • Spoon remaining barbecue sauce mixture on serving dish; top with grits and shrimp.

Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

CAROLINA SHRIMP & CHEDDAR GRITS



Carolina Shrimp & Cheddar Grits image

Shrimp and grits were a house favorite-if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. -Charlotte Price, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 6 servings.

Number Of Ingredients 13

1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups water
2 cups shredded cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning

Steps:

  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on high until water is absorbed and grits are tender, 2-1/2-3 hours, stirring every 45 minutes., Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high until heated through, 15-30 minutes.

Nutrition Facts : Calories 417 calories, Fat 22g fat (13g saturated fat), Cholesterol 175mg cholesterol, Sodium 788mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

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