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Shrimp and Grits on the Barbie

Shrimp and Grits on the Barbie

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Gast Family Recipes

For our honeymoon, Aaron and I took a road trip down the east coast. We stopped in Charleston, SC and had shrimp grits for the first time. OH MAN! It was SOOOO good. Aaron ordered it as appetizer and we liked it so much he got it as an entree too! Since you can't find shrimp and grits on a menu anywhere in Richmond, VA, Aaron came up with his own recipe and topped it off with BBQ sauce. YUM, YUM, YUM!!!

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Nutrition

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  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet.
  2. Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm.
  3. Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce.
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Reviews

Betsy Schroerbetsyschroer
21
5/10/2012

I'm a Charlestonian by birth and this is the best shrimp and grits recipe I've found! Even folks who thought they wouldn't like grits and/or shrimp devoured this dish!

Gast Family Recipes
11
4/26/2013

Every time I make this people are surprised that they love it! I've never seen anyone not go back for a second helping.

Bill In StL
7
6/27/2013

I've been a big fan of garlic cheese grits and have tried a few different versions over the years. I haven't tried this one yet but can tell it will be great ... particularly introducing the BBQ'd shrimp into the mix to make it an entree in and of itself. Only one thing I will do differently which I have found adds extra flavor to the grits ... substitute chicken broth vs. the water to cook the grits in.