BBQ Shrimp and Grits (New Orleans Style Recipe)
Indulge in sophistication and satisfaction with BBQ Shrimp and Grits! This recipe upgrades the iconic Southern dish, showcasing New Orleans-style barbecue shrimp atop creamy aged white cheddar polenta. It’s an incredibly tasty twist on a comforting classic.
*This post is sponsored by Acme Markets –however, all opinions are mine.
Classic shrimp and grits is a beloved Southern dish that features succulent sautéed shrimp coated in a flavorful sauce served over a bed of smooth and creamy grits. That said, this New Orleans-style shrimp and grits recipe is very similar —but dare I say, better?!
The difference is in the sauce! The sauce includes garlic, broth, lemon juice, and white wine in classic shrimp and grits. Meanwhile, in New Orleans BBQ shrimp and grits, the sauce’s flavor is reminiscent of bold barbecue, thanks to ingredients like Worcestershire sauce, Cajun seasoning, white pepper, and black pepper.
No joke –the sauce is so d*mn good I could drink it with a straw (though I’ll settle for a fresh, crusty baguette to sop up all that goodness). It’s worth noting that I opted to serve the saucy shrimp over a bed of cheesy polenta instead of classic grits, but you can use either.
Why you’ll love this recipe
- Bold flavor fusion. Dig into the perfect blend of succulent shrimp smothered in a smoky, sweet, and savory sauce over creamy aged white cheddar cheese grits or polenta.
- Ideal for an easy, elegant dinner. Impress your guests or refine your weeknight dinner routine with this gourmet dish yet surprisingly simple dish.
- Versatile Southern comfort. No matter the occasion, this BBQ shrimp and grits recipe will transport your taste buds to the heart of soulful Southern cooking, where Low Country and Creole shine –just look at all that saucy goodness!
Ingredients you’ll need
For the grits (or polenta):
- Polenta (or grits). When cooked, this coarsely ground cornmeal turns into a creamy base. If you’re wondering if polenta is the same thing as grits, the answer is sorta kinda. Polenta is made from yellow corn, whereas grits are from hominy corn.
- Chicken broth + water. Select a high-quality chicken broth or homemade stock with equal parts water to cook the polenta (or grits) and infuse richness.
- Salt. It helps achieve a balanced flavor.
- Aged white cheddar cheese. Choose a block of high-quality aged white cheddar. Grate the cheese just before using it to maintain freshness and seamless melting.
- Butter. It gives the polenta a delightful, silky mouthfeel and luxurious richness.
For the shrimp:
- Olive oil. To sauté the garlic and build a fragrant base for the sauce.
- Garlic. I used 2 cloves, but you can always add more based on preference.
- Shrimp. Select fresh or frozen large shrimp. If frozen, allow the shrimp to thaw completely in the fridge before cooking.
- Worcestershire sauce. This is key in creating the distinct umami-forward, tangy flavor of New Orleans BBQ shrimp and grits.
- Lemon juice. The acidity enhances the richness.
- Green onions. They give the dish a mild oniony kick. I added the onions directly to the sauce, but you can also sprinkle some over the plated dish as a finishing touch.
- Cajun seasoning. It infuses every bite with a bold and spicy Cajun flavor. If you don’t have ready-made Cajun seasoning, make your own with paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
- White pepper AND freshly cracked black pepper. YES, you need both. White pepper complements the flavor, while cracked black pepper imparts a bold, robust kick.
- Cold butter. Cutting chilled butter into small cubes and gradually incorporating them into the hot sauce creates a silky consistency,
- Fresh parsley. To garnish.
How to make BBQ shrimp and grits
Step 1: Combine grits and broth. Bring the broth, water, and salt to a boil in a medium saucepan, then slowly pour in the grits (or polenta) while whisking continuously.
Step 2: Cook and stir. Reduce the heat and continue whisking until the mixture begins to thicken. Cover and cook on low heat, frequently stirring and scraping down the sides.
Step 3: Season grits. Once your desired thickness is reached, stir in the cheese and butter until melted. Remove the saucepan from the heat and set it aside to keep warm.
Step 4: Prepare sauce and shrimp. Heat olive oil in a large pan over medium heat. Add the garlic and sauté until golden. Add the Worcestershire sauce, lemon juice, onions, seasonings, and shrimp to the pan. Increase the heat and cook just until the shrimp are cooked through.
Step 5: “Mount” the sauce. Gradually add slices of cold butter while stirring constantly until all the butter is incorporated.
Step 6: Plate and serve. Spoon the grits (or polenta) into shallow bowls, place a few shrimp on top, and then finish with a spoonful of the sauce. Garnish with fresh parsley, and serve immediately.
Recipe tips
- Grits and polenta are interchangeable. The basic cooking process is the same, but grits typically cook slightly faster. Follow the package instructions for specific timings.
- When adding the grits or polenta to the boiling broth/water, make sure that you pour it in SLOWLY in a steady stream while whisking constantly –heavy emphasis on the SLOWLY. If you dump it all in at once, it tends to turn lumpy.
- Fresh vs. frozen shrimp. If you’re lucky to live near the coast, it doesn’t get better than fresh, local shrimp. Just be sure to cook the shrimp ASAP after purchasing. Or, opt for a bag of frozen, sustainably farmed, deveined, shell-on shrimp. We love Wild American Shrimp!
- Be careful not to overcook your shrimp, which can result in an unpleasant rubbery texture. The shrimp are done as soon as they turn fully pink/opaque.
Variations
Here are some classic shrimp and grits ingredients to consider adding to this delicious Cajun version:
- Bacon or andouille sausage – For a mouthwatering smoky element.
- Aromatic vegetables – For extra flavor, sauté the garlic with diced tomatoes, bell peppers, celery, white onions, and/or mushrooms.
- Cheese variety – Instead of aged white cheddar, mix other melty cheeses like Parmesan, Gouda, or goat cheese into your creamy grits or polenta.
- Crank up the fiery Cajun flavor – To make your shrimp and grits a bit spicier, add cayenne pepper, crushed red pepper flakes, or your favorite hot sauce to taste.
Storing & Freezing
Storing: Transfer leftover BBQ shrimp and grits to an airtight container in the fridge for 3-4 days.
Freezing: Transfer cooled leftovers to an airtight container, leaving some space for expansion, and freeze for 2-3 months. Just be aware the shrimp’s texture may change upon thawing.
FAQ
If you’re wondering what to serve with a dish as delectable as BBQ shrimp and cheese grits, you can’t go wrong with Southern-inspired vegetable sides like collard greens, sweet potatoes, green beans, corn-on-the-cob, and grilled asparagus. A crisp house salad can add a delightful contrast –and of course, warm baguette or cornbread is essential for sopping up every last bit of that flavorful New Orleans BBQ shrimp sauce.
The term “BBQ shrimp” in New Orleans can be a bit misleading, as it refers to a preparation style where shrimp are cooked in a rich sauce with bold and savory flavors associated with barbecue cooking.
Typically, no. However, this recipe is easy to modify for those with gluten sensitivities by using certified gluten-free grits (or polenta) and ensuring the Worcestershire sauce and Cajun seasoning are also gluten-free.
More signature Southern recipes
- Southern Baked Spaghetti Casserole
- Southern Ham and Vegetable Soup
- Southern Baked Macaroni and Cheese
- Slow Cooker Southern Pot Roast
If you love this Cajun BBQ shrimp and grits recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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BBQ Shrimp and Grits (NOLA style)
Ingredients
- For the shrimp:
- 1 1/2 lbs shrimp peeled and deveined
- 1 cup butter, cold, unsalted, and cubed (2 sticks)
- 1/3 cup olive oil
- 2 large green onions finely chopped
- 1 tsp white pepper
- 1 tsp freshly cracked black pepper
- 2 tbsp fresh lemon juice
- 1/3 cup Worcestershire sauce
- 2 garlic cloves minced
- 1 1/2 tsp cajun seasoning I used Tony Chachere's original Creole seasoning
- fresh parsley for garnish
- For the polenta:
- 1 cup polenta
- 2 cups water
- 2 cups chicken broth
- 8 oz block aged white cheddar cheese freshly grated
- 1 tsp sea salt
- 2 tbsp butter
Instructions
- First prepare the polenta:
- Bring broth, salt and water to a boil over medium-high heat.
- Slowly, add polenta, while whisking and continue to stir until slightly thickened.
- Reduce heat to low and keep whisking until it begins to have a creamier consistency.
- Cover and cook for 30-40 minutes, checking and stirring every 8-10 minutes.
- Make sure to scrape down sides while stirring.
- When desired texture is achieved (whether you like them creamy or thicker), stir in cheese and butter until melted and set aside to keep warm.
- For the shrimp:
- Warm olive oil in a large sauté pan over medium heat.
- Saute garlic until lightly golden.
- Add lemon juice, Worcestershire, onions, white and black pepper, cajun seasoning and shrimp to the pan.
- Raise heat to medium-high and cook 2-3 minutes until shrimp are no longer pink. Slowly, add in butter, while stirring constantly until butter is all melted, being careful not to burn.
- Spoon polenta into a bowl and add a few shrimp on top.
- Spoon a little of of the juice on top and garnish with fresh parsley.
- You can also serve this with baguettes to soak up all that saucy goodness.
- Serve immediately.
Notes
-
- Grits and polenta are interchangeable. The basic cooking process is the same, but grits typically cook slightly faster. Follow the package instructions for specific timings. See the variations section of the post for other delicious swaps and optional add-ins.
-
- When adding the grits or polenta to the boiling broth/water, make sure that you pour it in SLOWLY in a steady stream while whisking constantly –heavy emphasis on the SLOWLY. If you dump it all in at once, it tends to turn lumpy.
-
- Fresh vs. frozen shrimp. If you’re lucky to live near the coast, it doesn’t get better than fresh, local shrimp. Just be sure to cook the shrimp ASAP after purchasing. Or, opt for a bag of frozen, sustainably farmed, deveined, shell-on shrimp. We love Wild American Shrimp!
-
- Be careful not to overcook your shrimp, which can result in an unpleasant rubbery texture. The shrimp are done as soon as they turn fully pink/opaque.
Nutrition
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I saw this on IG and had to come over and lick the screen. YUM. BTW, can you please come visit me in Austin, I feel like we could be sisters separated at birth.
Ha ha Jennifer, I wish that I had a big bowl to send you!! I would soooo love that, we would have so much fun!!! We need to plan it! 🙂
This looks so good! I can’t wait to try this out! I wonder what this tastes like! Thank you for sharing!
Thank you! I hope that you try this dish, we love it!! 🙂
This dish looks wonderful and healthy at the same time! Ill prepare this for the upcoming Mother’s Day. Im sure my mom will be surprised that I cooked this dish for her.
Thank you Kit! I hope that she enjoys it!
This dish looks delicious and healthy at the same time! I will make this dish for my husband. I hope he will like this dish very much. I liked this dish very much. Thank you very much! lots of love !