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
Instructions
Preheat oven to 400°.
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.
Bake until shrimp are pink and firm and sauce is bubbly, 25 to 30 minutes.
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.
Notes
*We used Heinz.
Recipe by Louisiana Cookin' at https://louisianacookin.com/barbecue-shrimp-creamy-white-grits/