How to Make Shrimp & Grits

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Melt 2 tablespoons butter in a medium size saucepan.

Stir in the onions and cook until softened.

Add the chopped garlic and stir for one minute.

Stir in the ketchup, bourbon, vinegar, honey, hot sauce, and cayenne.

Bring to a simmer and continue cooking on low for 40 minutes or until thickened.

Remove the sauce from the heat and allow to cool for 10 minutes.

Season with salt and pepper to taste.

Blend the sauce in a blender until smooth.

Pour 1/3 cup of the barbecue sauce into a bowl and set aside the rest for later.

Bring the chicken broth to a boil in a medium-sized saucepan.

Stir the garlic and grits into the broth.

Reduce heat to low and stir constantly for 20 minutes or until the grits are tender.

Remove the pan from heat and stir in the cheddar cheese, the remaining butter, and cream.

Season with salt and pepper to taste. Set aside.

Heat a large frying pan.

Coat shrimp in the 1/3 cup barbecue sauce and season with salt and pepper.

If you're feeding anyone who doesn't like spicy food, you may want to set a couple shrimp aside without the barbecue sauce for them.

Coat the grill pan in oil and grill the shrimp over medium heat.

Flip once and cook completely through for 4 minutes.

Pour the grits into a serving bowl and place the shrimp on top.

Pour as much of the reserved barbecue sauce as you like over the grits and shrimp and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens