Shrimp and Grits on the Barbie
Gast Family Recipes
Ingredients45 m servings 530 cals
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet.
- Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm.
- Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce.
Per Serving: 530 calories; 40.8 g fat; 10.2 g carbohydrates; 29.6 g protein; 228 mg cholesterol; 803 mg sodium. Full nutrition
ReviewsRead all reviews 9
I'm a Charlestonian by birth and this is the best shrimp and grits recipe I've found! Even folks who thought they wouldn't like grits and/or shrimp devoured this dish!
Every time I make this people are surprised that they love it! I've never seen anyone not go back for a second helping.
I've been a big fan of garlic cheese grits and have tried a few different versions over the years. I haven't tried this one yet but can tell it will be great ... particularly introducing the BBQ...
I tried this recipe last night and it is a winner, however, I would not make it again as a main dish. Rather, it would be an excellent side dish, and last night we thought it would be great for...
Very good, very easy. Only change I'd make is substituting a good quality, low vinegar hot sauce for the barbecue sauce. I've never had shrimp and grits any other way. This also makes a large qu...
My husband couldn't say enough about how tasty this meal was! I skipped the bacon, onions, and BBQ sauce. I sprinkled my shrimp with Cajun seasoning. My grits (polenta) had sour cream and butter...