Cajun BBQ Shrimp & Grits
Turnip Green Grits Ingredients
- 1 Cup of White Grits
- 4 Cups of Vegetable Stock or 4 Cups of Water + 4 Vegetable Bouillon Cubes
- 3-4 oz. of Hot Pepper Cheese or Monterey Jack Cheese
- 10 oz. bag of frozen Turnip Greens
- ½ cup of Heavy Whipping Cream
- 2 Eggs (beaten)
- 2-3 cloves of Garlic
- 2-3 Green Onions
- Salt and Pepper to Taste
- Olive or Grade Seed Oil
You will start off by bringing your vegetable stock or water with cubes to a boil. Once boiling, you will stir in the grits. Bring the grits back to a boil. You will then reduce the heat and cover grits. You will cook for about 5 minutes.
While the grits are cooking, you will heat about two tablespoons of oil in a skillet. Add the onions and cook until tender. Next, add the turnip greens, garlic, and salt and pepper. You will cook on low for about 2 minutes. Remove from heat.
Next, you will add the turnip green mixture, the cheese, and the heavy whipping cream to the grits. Stir until it is combined. Add in the eggs and a little more salt and pepper to taste. You can adjust the cheese depending on how cheesy you want the grits to be. I like cheese, but I like it to be subtle. I do not like anything that is just dripping in cheese or has a super strong cheese taste. Again, this is preference.
The grits will be a little spicy. They are not going to burn your mouth or anything. However, if you like zero spice, I would say use a milder cheese.
Once everything is combined, pour grits into a greased casserole dish and bake about 35 minutes on 350 degrees. You will cook until the edges are golden brown and the center is set.
BBQ Shrimp Ingredients
- 1-2 lbs. of uncooked Shrimp (tails removed, peeled, and deveined)
- 1 tbsp. of Chili Powder
- 1 tsp. Cayenne Pepper
- Salt and Pepper
- 3 cloves of Garlic, minced
- 4 tbsp. of butter (I prefer unsalted)
- 2 tbsp. of Honey
- 2 tbsp. of Worcestershire Sauce
- 2 tbsp. of water
- Salt and Pepper
- Green Onions for Garnish
- Squeeze of one Lemon
First off you will combine the shrimp, chili powder, cayenne pepper, salt, and pepper. Toss to coat shrimp. Set aside.
In skillet, melt butter on medium heat. Next, add garlic, honey, Worcestershire sauce, and 2 tbsp. of water. Stir and cook on low for a couple of minutes. Add the shrimp and toss to coat. Lastly, sauté shrimp for about 5 minutes or until done. Squeeze a lemon over the top of shrimp once done. Please make sure you do not get pre-cooked shrimp (they will be tough).
When the shrimp and grips are done, you will scoop the grits on a plate. You will then put the shrimp on top of the grits. Sprinkle green onions over the top for a pretty and tasty garnish.
We like to serve ours with asparagus.
My husband and I were lying in bed a couple of Saturday mornings ago watching the food channel. It was like 7am and this cooking show came on. She was doing BBQ Shrimp and grits. We sat in bed and watched as we practically drooled over what she making.
Once the show went off, we both agreed that we were going to have to try something similar to this. Of course, shrimp in grits is a staple in the south. I get shrimp and grits at one of our favorite local spots pretty regularly.
So, after turning off the TV, we decided we must try some shrimp and grits. We have made them in the past but it had been a while. We decided to combine our favorite things about each recipe and come up with our own. We last recipes that require an hour or less. I love to cook but I do not want to spend all night in the kitchen.
So, a couple of nights later, we had shrimp and grits. If I must say, they were delicious. My husband even said they were better than the shrimp and grits at one of our favorite restaurants.
We have now eaten them twice in the past 2 ½ weeks. I hope you enjoy them as much as we do.