When I am in South Carolina, I can’t get enough shrimp and grits. The classic recipe is comfort food at it’s finest!
As we close out Southern Food month, I knew better than to try my Yankee hand at the traditional recipe that’s delicious for any meal of the day. Instead I decided to put my own spin on this dish.
Instead of shrimp stock, I added my bourbon barbecue sauce to the shrimp as they sautéed. I think it’s the perfect hint of sweet and spicy to compliment the grits.
Speaking of grits, I used goat cheese and rosemary to give life to this grain. It’s common for us northerners to think grits are bland. If done incorrectly, they can be, but I like to think of grits as a canvas to carry the flavors I really want in the dish. I love the tang of the goat cheese and the fresh, fall scent of rosemary. If other flavors are calling your name, give it a whirl!
You’ll also notice I whipped up some fried green tomatoes for this meal. It was a full plate of southern comfort food! I particularly like this recipe for the tomatoes and serve them with a chutney or garlic aioli.
Barbecue Shrimp & Goat Cheese Grits
For the shrimp
- 1 1/2 lbs medium shrimp
- 4 oz bacon, cut into 1/4″ pieces
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 cup Tall Guy and a Grill barbecue sauce
- 1/4 cup heavy cream
For the grits
- 1 cup quick-cooking grits
- 4 cups water
- 4 oz. goat cheese, crumbled
- 2 tbsps chopped rosemary sprigs (plus more for garnish)
- salt and pepper
Cook bacon in a large skillet until crispy. Using a slotted spoon, remove bacon onto a paper towel-lined plate. Add onion to the pan and cook until lightly browned. Add in garlic and cook for one minute further.
Add shrimp to the pan and cook for about three minutes, until they turn pink. Stir often. Next, add barbecue sauce and let the sauce thicken. Stir in heavy cream right before serving.
To make the grits, boil water in a medium saucepan. Stir in grits. Cover the pan and cook over medium-low heat for 5 – 7 minutes or until thickened. Stir in goat cheese; allow cheese to melt. Add rosemary right before serving. Salt and pepper to taste.
To plate, pour grits into four bowls. Top each bowl with an equal amount of shrimp and sauce. Drizzle with more barbecue sauce or add a spring of rosemary to each bowl.
Hope you enjoy our Recipe for Carolina Shrimp and Grits!