Sweet 'n Spicy Shrimp 'n Grits

with Sweet 'n Spicy Barbecue Sauce
time: Over An Hour | serves: 1 to 4
  • 1½ cups Sweet Baby Ray's Sweet 'n Spicy BBQ Sauce
  • 28 each peeled and deveined large shrimp, shell off (16/20 count per pound)
  • ¼ cup green onions
  • kosher salt and ground black pepper
  • Cheese Grits:
  • 4 cups low-sodium chicken broth
  • 1 garlic clove, minced
  • 1 cup Quaker Quick 5-Minute Grits
  • 1½ cups sharp cheddar cheese, shredded
  • 4 tbsp unsalted butter
  • 2 tbsp heavy cream
  • kosher salt and freshly ground pepper
  • Pour 1/2 cup of the BBQ sauce into a small bowl and reserve the rest.
  • Preheat a grill to medium-high. Season the shrimp with salt and pepper and brush on both sides with the 1/2 cup of barbecue sauce.
  • Grill the shrimp, turning once, until cooked through, about 4-5 minutes. Remove and keep warm while making the grits.
  • To make cheese grits, follow the next three steps.
  • In a medium saucepan, bring the chicken broth and garlic to a boil. Slowly stir in the grits. Reduce the heat to medium-low and cover.
  • Cook for 5-7 minutes, stirring frequently, until the grits are tender.
  • Remove the saucepan from the heat and stir in the cheese, butter, and cream.
  • Season with salt and ground pepper.
  • When grits are done, place a scoop of grits in the center of a serving plate. Place seven shrimp around and on top of the grits.
  • Drizzle additional sauce over shrimp and grits. Sprinkle with green onions and serve.

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