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Recipe courtesy of Steve Stone

Barbecue Shrimp and Grits

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 servings
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2 cups heavy cream

1 stick (8 tablespoons) unsalted butter

1 teaspoon kosher salt

1/2 teaspoon freshly ground white pepper

1 cup grits 

Sauce and Shrimp:

1/4 pound bacon, diced

1/2 cup finely diced red onion

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 to 4 tablespoons whiskey, such as Southern Comfort

Two 14-ounce bottles ketchup, such as Heinz

1/2 cup brown sugar

Kosher salt and freshly ground white pepper

1 1/2 pounds large shrimp, peeled, tails removed and deveined

Shredded extra-sharp Cheddar, for serving

Diced scallions, for serving


  1. For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
  2. For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
  3. To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.
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