Barbecued Shrimp With Cheese Grits Recipes

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.

BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS

Steps:

• SHRIMP:.
• In a medium saucepan, melt the butter.
• Add the onion and cook over moderate heat until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
• Simmer over low heat, until thickened, about 40 minutes.
• Transfer the barbecue sauce to a blender and puree until smooth.
• Season with salt and pepper.
• Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
• Preheat a grill pan.
• Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
• Grease the grill pan with the oil.
• Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
• CHEESE GRITS:.
• In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
• Add the garlic and slowly stir in the grits.
• Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
• Remove the saucepan from the heat and stir in the cheese, butter, and cream.
• Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

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.

SHRIMP AND CHEDDAR GRITS

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.

BARBECUE SHRIMP AND GRITS

Steps:

• Cook grits as directed on package, substituting 1 tsp. seafood seasoning for the salt.
• Meanwhile, rub remaining seafood seasoning onto shrimp. Cook in large skillet sprayed with cooking spray on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Stir in barbecue sauce; cook and stir 1 to 2 min. or until heated through.
• Add cheese and cream to grits; mix well. Spoon into serving dish; top with shrimp, onions and cilantro.

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.

CHEESY SHRIMP AND GRITS

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.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

CAROLINA SHRIMP & CHEDDAR GRITS

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.

EASY SHRIMP AND GRITS

Steps:

• Cook grits as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium-heat heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Add shrimp and garlic to bacon drippings in skillet; cook and stir 3 min. or until shrimp turn pink. Stir in barbecue sauce; cook 1 to 2 min. or until heated through, stirring frequently.
• Add cheese to grits; mix well. Serve topped with shrimp mixture and onions.