Barbecue Shrimp & Grits with Cynthia

Name: Barbecue Shrimp & Grits with Cynthia
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Cajun
Ingredients: 2 lb jumbo shrimp, peeled, deveined, tails off; Cattleman’s Grill Blackening Seasoning; 1/4 tsp cayenne powder; 1/2 cup fresh parsley, minced, for garnish; 1 tbsp Colonial Chile Oil; 1/2 cup red onion, small dice; 2 tbsp minced garlic; 1 tbsp rosemary; 1 tsp Cattleman’s Grill Blackening Seasoning; 1/4 cup Bear &amp; Burton’s The W Sauce (Worcestershire); 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce; 1 cup beer (We used Sweetwater G13 Hazy IPA); 2 tbsp heavy cream; 1/2 cup unsalted butter, diced; Juice of 1 lemon; 1 3/4 cups yellow stone ground grits; 1 cup heavy cream; 1 cup chicken stock; 4 oz smoked cheddar, grated; 2 oz Parmigiano Reggiano, fine grated; 2 oz unsalted butter; Jacobsen Salt Co. Kosher Sea Salt, to taste

Jun 04, 2024 • Tom Jackson

Indulge in a Cajun delight with our Barbecue Shrimp & Grits, with the winner of our Ultimate Holiday Giveaway, Cynthia! This crowd-pleasing dish, perfect for summertime gatherings, serves 12 and features succulent jumbo shrimp seasoned with Cattleman’s Grill Blackening Seasoning, paired with rich, creamy grits infused with smoked cheddar and Parmigiano Reggiano. The shrimp are cooked to perfection on a flat top cooker and finished in a luscious sauce made with Colonial Chile Oil, red onion, garlic, rosemary, Bear & Burton’s The W Sauce, and Sweetwater G13 Hazy IPA, rounded out with a touch of heavy cream and lemon juice. Garnished with fresh parsley, this dish combines bold flavors and luxurious textures, making it the perfect centerpiece for your summertime celebrations.

Barbecue Shrimp & Grits with Cynthia

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Cajun

Servings

12

Prep Time

25 minutes

Cook Time

40 minutes

Calories

417

Experience the perfect blend of Southern comfort and gourmet flair with our Barbecue Shrimp & Grits. This dish combines succulent jumbo shrimp, seasoned to perfection with Cattleman’s Grill Blackening Seasoning and cayenne, with creamy, cheese-laden grits made from yellow stone ground grits, smoked cheddar, and Parmigiano Reggiano. The shrimp are cooked on a flat top griddle, then simmered in a rich, savory sauce featuring red onion, garlic, rosemary, Worcestershire, hot sauce, beer, and a hint of cream and lemon juice. Topped with fresh parsley for a burst of color and flavor, this recipe is perfect for impressing guests at any gathering, bringing together the best of bold barbecue flavors and comforting grits.

Ingredients

2 lb jumbo shrimp, peeled, deveined, tails off
Cattleman’s Grill Blackening Seasoning
1/4 tsp cayenne powder
1/2 cup fresh parsley, minced, for garnish

For the sauce:

1 tbsp Colonial Chile Oil
1/2 cup red onion, small dice
2 tbsp minced garlic
1 tbsp rosemary
1 tsp Cattleman’s Grill Blackening Seasoning
1/4 cup Bear & Burton’s The W Sauce (Worcestershire)
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
1 cup beer (We used Sweetwater G13 Hazy IPA)
2 tbsp heavy cream
1/2 cup unsalted butter, diced
Juice of 1 lemon

For the grits:

1 3/4 cups yellow stone ground grits
1 cup heavy cream
1 cup chicken stock
4 oz smoked cheddar, grated
2 oz Parmigiano Reggiano, fine grated
2 oz unsalted butter
Jacobsen Salt Co. Kosher Sea Salt, to taste

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Directions

To make the grits, bring the water to a boil in a Blacklock 4 quart deep skillet. Slowly add grits whisking constantly until all grits are incorporated. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring frequently to avoid scorching, until the grits are thickened and al dente in texture (softened but not mushy).
Combine the heavy cream and chicken stock in a Lodge 8” Cast Iron Skillet. When the grits are thickened and softened, whisk in the hot cream and milk mixture and bring back to a simmer. Remove from the heat and stir in the cheeses and butter. Cover with a lid and set aside.
Thread the shrimp onto skewers. Season on both sides with the Cattleman’s Grill Blackening Seasoning. Cook the skewered shrimp on the griddle, cooking with the lid open. Brown the surface of the shrimp, then flip. Repeat. Remove from the grill. The shrimp do not need to be fully cooked at this point.
To make the sauce, heat the oil in a Lodge 12” steel skillet. Add the onion and cook over
medium heat until lightly browned around the edges.
Add the garlic, rosemary and Cattleman’s Grill Blackening Seasoning. Cook for about one
minute, until fragrant, but not browned.
Add the W sauce and beer. Bring to a simmer and reduce by half. Stir in the cream, then reduce the heat to low. Add the shrimp. Then begin adding the butter slowly, stirring constantly and adding more butter as it melts until all butter is incorporated. Taste and season with salt and lemon juice as needed.
Serve the shrimp and sauce over the grits. Top the BBQ Shrimp & Grits with fresh minced
parsley for garnish, and of course, more hot sauce.

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Recipe Note

Other Recipes You Might Enjoy:

Blackened Shrimp Etouffee

Cajun Lamb Lollipops with Cheese Grits

Recipe Highlights and Insights:

Grits have been a Southern staple for years. This hearty dish originated in pre-Colonial America with the Muscogee tribe. The tribes passed their preparation methods down to settlers. The dish was widely popular among slaves working on Southern plantations and remained primarily popular in the South until 1985, when North Carolina-based chef Bill Neal had his recipe for cheese grits topped with shrimp published by The New York Times. After that the popularity of grits skyrocketed.