Food & Drink » Recipes

Creole BBQ Shrimp & Cheesy Grits

Momma Pearl's Cajun Kitchen

  • Matthew Schniper

Creole BBQ Shrimp & Cheesy Grits


For Barbecue Sauce:

¼ c. garlic, minced

1 stick butter

1 c. barbecue sauce of choice

2 tbsp. Louisiana Fish Fry Brand BBQ Shrimp Seasoning

½ c. water

salt and pepper to taste

For Grits:

3 c. water

2 c. Quaker instant grits

3 tbsp. salted butter

1/2 c. white cheddar cheese, shredded

For Shrimp:

½ lb. shrimp, peeled and deveined (approximately 20 to 25 shrimp)

2 tbsp. butter

Barbecue Sauce

¼ c. heavy cream

1/2 c. white cheddar cheese, shredded

¼ c. chives or green onions, chopped


For Barbecue Sauce:

Using a medium-sized saucepan, sauté minced garlic and butter until garlic is transparent. Add BBQ sauce and BBQ shrimp seasoning and water. Stir till fully incorporated. Season and set aside until assembly.

For Grits:

Bring water to a light boil in a medium-sized saucepan. Add grits and butter. Stir regularly until grits become thickened, approximately 10 minutes. Check to ensure that the grits are not crunchy. Add ½ cup of shredded cheese and mix with spoon.

For Shrimp and Assembly:

Sauté shrimp in butter until they become a bright orange color. Add barbecue sauce mixture and stir in heavy cream. Dish equal portions of grits onto plates. Spoon shrimp over the top and garnish with the remaining 1/2 cup shredded cheese and chopped chives. Serves 3 to 4.


I've always been a big fan of grits for breakfast, usually serving them with a little butter, salt and pepper, with a couple of over-easy fried eggs mixed in. I've also been serving New Orleans-style barbecue shrimp to Colorado Springs residents for years while developing my House Chef business. Although shrimp and grits together is not necessarily a Cajun dish, the combination of hominy grits and shrimp is very popular in many Southern states. When I first opened Momma Pearl's Cajun Kitchen, this was not on my menu. But soon afterward, guests began requesting it. So when the opportunity arose to create our shrimp and grits entrée, the solution was simple: As I always say, "Use what you've got, and make a lot."

— Submitted by chef/owner Robert "BB" Brunet

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