Shrimp and Grits

This traditional Southern dish is a great comfort meal for a cold rainy night. Originally, the corn was ground in a stone mill, giving it the gritty texture, and the name, people know and love. The shrimp get a bit of twist when they're tossed in a barbeque-bourbon sauce.

Shrimp and Grits

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Total Time: 1 hour 10 minutes
Servings: 4


  • tablespoons  unsalted butter
  • small  onion, cut into 1/4-inch dice
  • garlic cloves, very finely chopped
  • 1 1/4 cups  ketchup
  • 1/4  cup  bourbon
  • tablespoons  cider vinegar
  • tablespoons  molasses
  • tablespoons  honey
  • teaspoons  Tabasco
  • teaspoon  chopped fresh thyme
  • 1/2  teaspoon  cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 1/2  pounds  peeled and deveined large shrimp
  • tablespoon  vegetable oil

For the Grits:

  • cups  low-sodium chicken broth
  • garlic clove, minced
  • cup  old-fashioned grits
  • ounces  extra-sharp cheddar cheese, shredded  (1 1/2 cups)
  • tablespoons  unsalted butter
  • tablespoons  heavy cream
  • Kosher salt and freshly ground pepper


  • In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
  • Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
  • Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
  • Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
  • Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
  • TIP: The barbecue sauce can be refrigerated for up to a week.
  • For the Grits: In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream.
  • Season with salt and pepper and serve immediately.


Recipe from Amber Huffman, Food and Wine magazine
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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