BBQ Shrimp & Grits

Ingredients

Makes: 4 servings

Cook: 10 minutes

FOR BARBECUE SHRIMP:

• 4 bacon slices

• 1 pound large fresh shrimp, peeled and deveined (tails on)*

• 1⁄2 cup butter, melted

• 4 whole cloves garlic

• 3 tablespoons Creole seasoning, Tony Cachere’s®

• 1⁄2 teaspoon ground black pepper Creamy Cheese Grits (recipe follows)

• Chopped green onion, for garnish

FOR GRITS:

• 1⁄4 cup butter

• 3 cups whole milk

• 2 1⁄3 cups chicken broth

• 1⁄2 teaspoon hot sauce, Tabasco®

• 1 1⁄3 cups instant grits*

• 1 (8-ounce) bag shredded sharp Cheddar cheese

Directions

Preheat oven to 400°. In a large nonstick skillet, cook bacon until crisp, about 12 minutes. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon.

In a jelly-roll pan, place shrimp in a single layer. Drizzle with reserved 2 tablespoons drippings and butter. Add garlic, Creole seasoning, and pepper, tossing to coat. Bake, stirring occasionally, for 8 to 10 minutes, or until shrimp are pink and firm.

Serve over Creamy Cheese Grits, and sprinkle with crumbled bacon and green onion, if desired.

To make the grits, in a medium saucepan, bring butter, milk, broth, and hot sauce to a boil over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, for 5 to 7 minutes. Add cheese, stirring until melted.