Serves:
4 people
Prep Time:
15 minutes
Cooking Time:
15 minutes

Ingredients
For Grits:
- 2 ½ cups water
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- ½ tablespoon kosher salt
- 1 cup stone ground grits
- 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)
Instructions
- 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.
- For BBQ Shrimp: Heat heavy bottom skillet over med-high heat, add shrimp and cook for 2 minutes.
- 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.
- Add in the butter a little at a time and stir until the sauce thickens.
- Pour grits in a bowl and pour shrimp and sauce over top, garnish with green onions.
- ENJOY!