• Barbecue Shrimp & Grits
  • Food photography studio lighting set up

Barbecue Shrimp & Grits

Barbecue shrimp and grits is one of our favorite dinners. It’s super easy to make and so very yummy. It’s funny you don’t hear about this dish too much. I’d never heard about it before our honeymoon in 2006. Aaron and I took a road trip down the East Coast. We stopped in Charleston, SC and we ate at Bubba Gump Shrimp Co. where we had shrimp and grits for the first time. It was delicious! Aaron ordered shrimp and grits as appetizer and we liked it so much he got the shrimp and grits entree too. For real!

Since you can’t find shrimp and grits on a menu anywhere up north, Aaron came up with his own recipe and topped it off with barbecue sauce. One of his brilliant combos that I’m still in awes of to this day. It’s been published by All Recipes and has received rave reviews from Charleston natives even.

As a side note, if you click through to the second photo you can see a behind-the-scenes look at my low-budget lighting set up. It’s not the best but it does a good job for now. If your curious about the blogging side of things, you can learn more about what’s involved in running this blog.

Instructions

  • 1. Cook bacon in the oven on a baking sheet at 400˚ for about 15 minutes or until crispy. Crumble and set aside.
  • 2. Peel and devein shrimp. Grill shrimps on a skewer for 2-3 minutes on each side or until pink. (Or fry in a pan over medium heat, until pink all the way through about 5-8 minutes total).
  • 3. Sauté garlic in 1 tbsp butter, set aside.
  • 4. Bring water to boil, add grits. Turn to low and cover for 5 minutes, stirring occasionally. Stir in cheese, remaining butter, garlic and salt.
  • 5. Layer grits, shrimp, bacon and scallions in a bowl and top with barbecue sauce. Serve piping hot.