BBQ Shirmp and Grits

BBQ Shirmp and Grits

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 15 minutes
BBQ Shirmp and Grits


For Grits:
  • 2 ½ cups water
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • ½ tablespoon kosher salt
  • 1 cup stone ground grits
For Barbecue Shrimp:
  • 2 dozen large shrimp, peeled, deveined and tails removed
  • 6 oz. beer of choice
  • ½ cup Rufus Teague Touch O' Heat BBQ Sauce
  • 2 teaspoons black pepper
  • Juice of 1 lemon
  • 6 cloves garlic minced
  • 2 sticks unsalted butter cold diced
  • 4 green onions, thinly sliced (for garnish)


Print This Recipe
  1. For the Grits: Bring water, cream, salt and butter to a boil. Whisk in grits, lower heat to low and cover for 10 minutes until grits thicken.
  2. For BBQ Shrimp: Heat heavy bottom skillet over med-high heat, add shrimp and cook for 2 minutes.
  3. Add beer, Rufus Teague Touch O' Heat BBQ Sauce, black pepper and lemon juice. Cook for 1 minute, flip shrimp over. Stir in garlic and remove from heat.
  4. Add in the butter a little at a time and stir until the sauce thickens.
  5. Pour grits in a bowl and pour shrimp and sauce over top, garnish with green onions.
  6. ENJOY!