Fireball Shrimp and Smoky Grits: A Southern Grill Lunch Sensation

Allergens

Shellfish, Dairy

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups chicken broth
• 3 cups water
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup hot sauce (like Frank's RedHot)
• 1/4 cup barbecue sauce
• 2 tablespoons Cajun seasoning
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Green onions, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
2. Add shrimp to the skillet and sprinkle with Cajun seasoning. Cook for 3 4 minutes per side or until pink and cooked through. Remove from heat and set aside.
3. In a large saucepan, bring chicken broth, water, and salt to a boil over medium high heat. Slowly whisk in grits and cook according to package instructions. Stir in black pepper and half of the cheddar cheese.
4. In a small bowl, combine hot sauce, barbecue sauce, and remaining cheddar cheese. Stir until smooth. Gently fold into cooked grits.
5. Top grits with cooked shrimp and drizzle with any leftover sauce from the skillet. Garnish with green onions and serve immediately.

Chef’s Insight

The key to perfect grits is slow cooking and constant stirring to avoid lumps.

Notes

For a spicier dish, increase the amount of hot sauce used.