Barbecue Shrimp and Creamy White Grits

Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice.

Barbecue Shrimp and Creamy White Grits
Makes 6 Servings
  • 1 (12-ounce) bottle India pale ale beer
  • 1 (12-ounce) bottle chili sauce*
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Louisiana Hot Sauce
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced garlic
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • ⅓ cup plus ¼ cup salted butter, cubed and divided
  • 1 lemon, thinly sliced
  • 2 cups water
  • 2 cups chicken broth
  • ½ teaspoon kosher salt
  • 1 cup quick-cooking white grits
  • 1 cup shredded extra-sharp white Cheddar cheese
  • ¼ teaspoon ground black pepper
  • Lemon wedges, to serve
  • Garnish: fresh rosemary
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together beer, chili sauce, Worcestershire, hot sauce, rosemary, and garlic. Add shrimp, ⅓ cup butter, and lemon slices, gently tossing to coat. Transfer mixture to a 13×9-inch baking dish.
  3. Bake until shrimp are pink and firm and sauce is bubbly, 25 to 30 minutes.
  4. In a medium saucepan, bring 2 cups water, broth, salt, and remaining ¼ cup butter to a boil over medium-high heat. Slowly whisk in grits. Reduce heat to medium-low; cover and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in cheese and pepper until cheese is melted. Serve shrimp mixture over grits. Serve with lemon wedges. Garnish with rosemary, if desired.
*We used Heinz.