BBQ Cajun Shrimp and Creamy Cheesy Grits

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On those cool, rainy, spring days your best bet is to turn to rich, hearty comfort foods—like the Southern classic, shrimp and grits. It is usually made in a skillet but it’s easy and fun to change it up with some Cajun seasonings and the smoky goodness of the grill. And because shrimp cook so quickly, they are perfect for inclement weather when you don’t want to be tending the fire or food for long period of times. This may be a casual meal, but it’s one that will have you and your family coming back for more!



BBQ Cajun Shrimp and Creamy Cheesy Grits

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: ~

Calories per serving: ~

Fat per serving: ~


    Shrimp and Seasoning
  • 1½ pound raw medium-size shrimp, peeled and deveined
  • 1 tablespoon paprika
  • ½ teaspoon salt
  • 1 teaspoon Old Bay seasoning
  • ¼ to ½ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 1 to 2 tablespoons organic olive oil
  • Grits
  • 3 cups low sodium chicken broth
  • ¾ cup water (add more if needed)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup regular grits, yellow or white (not quick cooking grits)
  • ½ cup heavy cream (you can substitute low fat evaporated milk)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • ½ teaspoon grated lemon zest
  • salt and pepper to taste
  • Sauce
  • 2 tablespoons butter
  • ½ large red bell pepper, seeded and chopped
  • ½ cup chopped green onions
  • 1 shallot, peeled and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • Optional Garnishes
  • chopped chives
  • lemon wedges


    Prepare the Shrimp:
  1. Preheat outdoor barbecue or grill pan if cooking on the stove. Peel and devein the shrimp. Rinse, drain, and pat dry. Set aside.
  2. In a medium bowl combine the paprika, salt, Old Bay, cayenne, garlic powder, onion powder, and thyme. Stir until evenly blended. Pour in the oil and mix into a paste. Add shrimp and toss until thoroughly coated. Thread shrimp on skewers (see Tips and Hints), leaving some room between them so heat will flow around all sides of each shrimp. These can be done up to 2 hours ahead and kept covered in the refrigerator.
  3. Lightly oil the grill and cook shrimp on barbecue for about 1 to 2 minutes per side or until shrimp turn pink and become slightly firm. Remove from heat and set aside on a plate. Remove skewers and if desired, chop shrimp for easier eating, discarding tails.
  4. Make the Grits:
  5. Bring chicken stock, water, and lemon juice to a boil. Whisk in the grits in a slow stream. Reduce heat and simmer for about 10 minutes or until grits absorb the liquid and become thick, stirring often. (Follow directions on the package for your specific brand of grits, adjusting the amount of liquid if needed.) Stir in the cream, cheese, butter, and zest. Taste and add salt and pepper as needed. Set aside and keep warm. Note: Grits thicken as they sit, so add more water, stock or cream to bring them to your desired consistency.
  6. Make the Sauce:
  7. Melt the butter in a medium skillet over medium-high heat. Add the bell peppers and cook for about 3 minutes, stirring often. Add the onions and shallots; cook 1 minute. Add the garlic, lemon juice and the reserved shrimp plus any accumulated juices from the plate. Toss together and cook just until the shrimp is heated through. Do not overcook or the shrimp will become tough and chewy.
  8. To Serve:
  9. Scoop the grits equally into 4 bowls. Top with some of the shrimp and sauce. Sprinkle with some of the chives. Garnish bowls with lemon wedges. Serve immediately.



2 thoughts on “BBQ Cajun Shrimp and Creamy Cheesy Grits

  1. I love shrimp and grits. Will definitely try this recipe very soon. Like the way recipe and instructions are laid out. Dee

  2. Jane ~~I love this recipe ~~very well planned with a great strategy as well as presentation~~you very much DESERVE the recognition as being an “ALL-STAR”~~GREAT JOB

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