BBQ Shrimp and Grits

Menu PartEntree
Cuisine TypeAmerican
bbq shrimp and grits

Source: Recipe courtesy of 82 Queen

This barbecue-inspired take on the classic Low Country dish of shrimp and grits from 82 Queen, a 42 year-old restaurant in Charleston, SC, features a bourbon barbecue sauce that's sweet and made super smoky with bacon.


2 lb. shrimp

1 cup grated cheddar cheese

6 strips of cooked bacon, chopped

1 bunch scallions, chopped

For the bourbon BBQ sauce:

1/4 lb. bacon, diced

1/2 cup onion, diced fine

1/4 cup cider vinegar

1 Tbsp. granulated garlic

1/2 cup prepared mustard

2 (14 oz.) ketchup bottles

1/2 cup brown sugar

3-4 tsps. bourbon liquor

salt and pepper, to taste

For the grits: 

3 cups heavy cream

1/4 lb. butter

3 cups water

1 cup stone-ground grits

salt and pepper, to taste


1. Brush grill with canola oil. Grill shrimp just until pink and opaque, about 2 to 3 minutes per side, turning once, halfway through. 

2. Serve over grits, pouring BBQ sauce on top. Garnish with bacon crumbles, scallion greens and grated cheddar cheese.

3. For the BBQ sauce: Cook bacon in pan until half-done. Add onions; saute until done. Add bourbon. Carefully light so it flames and burns off alcohol. When flame disappears, add remaining sauce ingredients and season to taste. Simmer for 10 minutes, then cool.

4. For the grits: Heat cream and water to boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook for 20 minutes, being careful not to scorch.

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