This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.
I took two of my favorite dishes and merged them together to create a truly delicious spin on the traditional shrimp and grits recipe. Louisiana style bbq shrimp happens to be one of my husband’s favorite dishes and I partnered with my friends at Tony Chachere’s to create this delicious shrimp and grits recipe that uses those same flavors. Creole BBQ shrimp and grits is one of those dishes that is loaded with flavor and is a crowd pleaser all around.
Traditionally BBQ shrimp is made with the shells on the shrimp, but for this recipe I like to serve them on top of the grits without the shells so you can scoop up some of the grits with each bite of saucy shrimp! I used Tony Chachere’s More Spice Creole Seasoning to give the sauce an extra punch of flavor as well, giving this dish the perfect amount of heat!
I like to serve these creole bbq shrimp and grits up for dinner, but this dish would also be an amazing brunch recipe idea as well. Creamy grits get topped with a creole bbq sauce that is nothing like a traditional bbq sauce. This creole bbq sauce has onion, garlic, Tony Chachere’s More Spice Creole Seasoning, Worcestershire sauce, lemon juice, white wine, and a bay leaf creating a savory and delicious sauce for the shrimp to get cooked in. I serve the shrimp right on top of the grits with plenty of sauce, lots of fresh chives, and a little extra Tony Chachere’s More Spice Seasoning. Can you say YUM?
This dish truly is dynamite and I can’t wait for you to give it a try!
Ingredients:
-1 1/2 Lb. Peeled and Deveined Gulf Shrimp
1 Tbsp. Olive Oil
1/4 Cup Finely Diced Onion
2 Finely Minced Garlic Cloves
1 Bay Leaf
1 Tbsp. Tony Chachere’s More Spice Creole Seasoning
1/8 Cup White Wine
2 Tbsp. Fresh Lemon Juice
1/4 Cup Worcestershire Sauce
1/4 Cup Unsalted Butter + 3 Tbsp.
1 Cup Grits
4 Cups Water
Directions:
Heat oil in a large skillet and add onion, garlic, and 1 tbsp. Tony Chachere’s More Spice Creole Seasoning and cook for 2-3 minutes.
Deglaze the pan by adding wine and lemon juice and stir scraping up any bits on bottom of pan.
Add in bay leaf, 1/4 cup butter and Worcestershire sauce at this time and let sauce reduce for 5 minutes.
Add in shrimp to the pan and stir to coat. Place lid on pan and let shrimp cook through 3-5 minutes until they are opaque and cooked through.
While shrimp cook bring water for grits to a boil and then add 1 tbsp. Tony Chachere’s More Spice Creole Seasoning.
Whisk in grits at this time and then reduce heat to simmer.
Simmer for 10-15 minutes until grits are cooked through and are creamy.
Add in 3 Tbsp. butter and stir until smooth and creamy.
Serve shrimp over grits with plenty of sauce, a little extra Tony Chachere’s More Spice Creole Seasoning, and lots of chives.
The next time you get a craving for shrimp and grits, give these Creole BBQ shrimp and grits a try!
