BBQ Shrimp and Grits
This recipe for BBQ Shrimp and Grits comes together in less than 45 minutes. It’s a delicious dish with an international touch – it’s made with Mahón-Menorca cheese from Spain. The grits are smooth and creamy, and you will want them to get in your belly – pronto!
Mahón-Menorca is produced on the island of Minorca off the coast of Spain. The cheese has a unique flavor, which is attributed to geographic and climatic factors such as soil characteristics, temperature, humidity, and light.
It’s so special that it is a product with Protected Guarantee of Origin (PGO) status.
Mahón-Menorca cheese is produced the same way it has been for ages on family farms where cattle graze freely. The hard variety shreds beautifully and helps to make these grits creamy and delicious.
This dish takes less than 45 minutes to make. I have written the recipe to make the best use of time. I realize that it might seem daunting to try to cook bacon while also whisking grits.
Ingredients
For this favorite Southern dish, you need the following ingredients:
- 12 ounces shrimp, medium-sized, peeled, deveined, and tails removed
- 1 tablespoon Old Bay Seasoning
- 4 slices thick-sliced bacon, cut into 1” pieces
- 1 Tablespoon garlic, minced
- ½ cup barbecue sauce
- 2 cups chicken broth
- 2 cups of milk
- 6 Tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup quick-cooking grits
- 1 cup hard Mahón-Menorca cheese, shredded
- 4 green onions, chopped
How To Make Cheesy BBQ Shrimp and Grits
- Combine shrimp and Cajun seasoning in a small bowl and set aside.
- In a large saucepan, bring chicken broth, milk, butter, and seasonings to a boil over medium-high heat. Lower the heat to low-medium and slowly stir in grits, whisking often for 5 minutes. Add the cheese and whisk for another minute, until the grits are creamy. Remove from heat.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove from the skillet and place on paper towels to drain. Drain grease from the pan, return it to the burner, and sauté the shrimp and garlic in until the shrimp is cooked. Return the cooked bacon to the pan along with the barbecue sauce and stir to combine.
- Serve shrimp mixture atop of grits and garnish with chopped green onions.
If you enjoyed this Shrimp and Grits recipe, you may also want to try a few more shrimp-forward dishes from Southern Kissed. The Instant Pot Shrimp and Sausage is a quick, flavorful option for busy weeknights, while Sausage and Shrimp Jambalaya brings bold, Louisiana-inspired flavor to the table and is great for feeding a crowd.
Cheesy BBQ Shrimp and Grits
Ingredients
Shrimp
- 12 ounces shrimp medium-sized, peeled, deveined, and tails removed
- 1 tablespoon Old Bay Seasoning
- 4 slices thick-sliced bacon cut into 1” pieces
- 1 tablespoon garlic minced
- ½ cup barbecue sauce
Grits
- 2 cups chicken broth
- 2 cups milk
- 6 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup quick cooking grits
- 1 cup hard Mahón-Menorca cheese shredded
- 4 green onions chopped
Instructions
- Combine shrimp and Cajun seasoning in a small bowl and set aside.
- In a large saucepan, bring chicken broth, milk, butter and seasonings to a boil over medium-high heat. Lower heat to low-medium and slowly stir in grits, whisking often for 5 minutes. Add cheese and whisk for another minute until the grits become creamy. Remove from heat.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove from skillet and place on paper towels to drain. Drain grease from pan, return it to the burner, and sauté the shrimp and garlic in until the shrimp is cooked. Return cooked bacon to pan along with barbecue sauce and stir to combine.
- Serve shrimp mixture atop of grits and garnish with chopped green onions.
Nutrition
Want to eat this for breakfast? Go right ahead – after all, the base is made of creamy grits, a southern breakfast staple. Want to eat it for lunch or dinner? That’s fine, too! Just pair it with a green salad to round out the meal.
Mahón-Menorca Cheese can be purchased nationwide at Whole Foods, and at other fine retailers such as Fairway Markets, Harris Teeter, Saveway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets in Seattle, and at the best specialty stores all over the country.
Last Bite
Shrimp and grits is one of those classic dishes that works just as well for brunch as it does for dinner. Leave a comment below and tell me how you served it — and whether you kept it classic or added your own twist.
