• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Life
    • Wild Game
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Seafood/Fish

    Barbecued Shrimp With Cheese Grits

    Main Dishes/ Casseroles, Recipes, Seafood/Fish

    Pin
    Share
    Tweet
    Share
    Jump to Recipe

    Barbecued shrimp with cheese grits or polenta is a perfect marriage of flavors. Spicy sauce coats the shrimp, cheese adds flavor to the smooth creamy grits. 

    Barbecued shrimp with Cheese grits is a delicious combination of spicy and cheesy creamy grits.
    Jump to:
    • Grits or Polenta a rustic food
    • Grits and polenta moves uptown
    • Barbecued shrimp over grits
    • Barbecued Shrimp With Cheese Grits {Gambari Alla Griglia con Polenta e Formaggio}
    • Cheese Grits {Polenta e Formaggio}

    Grits or Polenta a rustic food

    Polenta has been dubbed by some "Italian grits ". Although they both are made from coarsely ground corn. Polenta and grits share another common link, they were considered food of poverty.

    Sometimes people will identify themselves as a distinct culture by their traditional foods.

     For Southern Italians, it was pasta and pizza that was the cornerstone of their diet, in Northern Italy, their staple food was polenta.

    Corn the start of Polenta and Grits
    Corn the Start of Polenta and Grits

    Just as the Southern Italians worked in the fields with their bellies full of pasta, Northern Italians subsisted on little more than polenta for centuries.

    To a Southerner, eating grits is practically a religion. No breakfast is complete without grits.

    Polenta and grits are now defying their humble origin and they're moving on up.

    Spicy Barbecue Marinated Shrimp with Cheese Grits/Polenta
    Barbecued Shrimp with Cheese Grits

    Grits and polenta moves uptown

    They now have a new audience, the gourmet food restaurant and a more high-end clientele.

     But you can still find polenta and grits as a staple in the ordinary kitchen, and it's still eaten for breakfast here in the South.

    The Italians now serve it with just about anything and it's no longer just a northern food,  it's now spread to every corner of Italy.

    Barbecued shrimp over grits

    This recipe of Barbecued Shrimp with Cheese Grits was a basic breakfast in the Low Country of South Carolina and particularly Charleston. We did give it a slight variation.

    The original dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. We've dressed it up a bit by first seasoning the shrimp with salt and pepper, and then brushing it with our Bourbon BBQ Sauce.

    We finish by then grilling the shrimp in our cast iron grill pan.

    Bourbon barbecue sauce marinated shrimp on the cast iron grill pan
    Barbecued Marinated Shrimp on the Grill

    After we brush the shrimp with All Our Way Bourbon Barbecue Sauce, we make our grits/polenta. Our method of cooking polenta or grits is very easy and guarantees that you will not have lumps!

    How? 

    You add the polenta/grits to cold water and then you heat the mixture.

    Can't be any easier!

    If you're a shrimp lover, you'll enjoy these recipes.

    Spicy Shrimp Creole with Italian Rustic Polenta

    Louisiana Shrimp Gumbo - A Stew For All Tastes

    Shrimp Stir Fry Italian Style 

    Shrimp is so versatile we enjoy it frequently - we hope you like these ideas.

    Tutti a tavola è pronto! 

    Un caro saluto e alla prossima.

    Barbecued shrimp with cheese grits is an ideal marriage of spicy and creamy.

    Barbecued Shrimp on top of Cheese grits.

    Barbecued Shrimp With Cheese Grits {Gambari Alla Griglia con Polenta e Formaggio}

    Shrimp spiced with Bourbon Barbecue Sauce and served over Cheese Grits or Polenta
    5 from 6 votes
    Print Pin Rate
    Course: main dish
    Cuisine: southern American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 174kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 pound peeled and deveined large shrimp
    • ¼ cup All Our Way Spicy Bourbon Barbecue Sauce
    • 1 Tablespoon vegetable oil

    Instructions

    • Season the shrimp with salt and pepper and brush on both sides with the Bourbon Barbecue Sauce.
    • In the meantime make the grits/polenta and keep it warm.
    • Grease a cast iron grill pan with the oil.
    • Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
    • Serve with cheese grits and additional barbecue sauce.

    Nutrition

    Serving: 4g | Calories: 174kcal | Carbohydrates: 7g | Protein: 23g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1065mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 3mg

    Sign up for the emails and never miss another recipe!!

      Powered By ConvertKit
      We'll never share your email or send you spam. Promise

      The grits/polenta with shrimp is an ideal marriage of flavors, they go together perfectly. You will find many restaurants now offer this combination at a considerably higher cost than what you can make it at home.

      Spicy Barbecue Marinated Shrimp with Cheese Grits/Polenta

      Cheese Grits {Polenta e Formaggio}

      The cheese grits/polenta is an easy dish to make especially with a cold water start. The combination of the tangy, bourbon-based barbecue sauce with the creamy polenta/cheese is a meal that is worthy for company but quick and easy for a week night.
      5 from 6 votes
      Print Pin Rate
      Course: main dish
      Cuisine: southern American
      Prep Time: 5 minutes
      Cook Time: 20 minutes
      Total Time: 25 minutes
      Servings: 4
      Calories: 415kcal
      Author: Marisa Franca @ All Our Way
      As An Amazon Associate I earn from qualifying purchases.

      Ingredients

      • 4 cups chicken broth can use low-sodium broth if you're watching your sodium
      • 1 clove garlic minced
      • 1 cup old-fashioned grits or polenta
      • 4 ounces sharp cheddar cheese shredded (1 ½ cups)
      • 2 Tablespoons olive oil
      • 2 Tablespoons butter
      • 2 Tablespoons heavy cream
      • Kosher salt and freshly ground pepper.
      • 3 green onions thinly sliced

      Instructions

      • In a medium saucepan mix the cold chicken broth, minced garlic and grits or polenta and over moderate heat, bring to a low boil, stirring frequently, until the grits are tender, 20 minutes. ( It will take longer with the polenta).
      • Remove the saucepan from the heat and stir in the cheese, olive oil, butter and cream. Season with salt and pepper and serve immediately with the barbecued shrimp and sprinkle the green onion around the dish.

      Notes

      • If using polenta, it will take a little longer to finish.

      Nutrition

      Serving: 4g | Calories: 415kcal | Carbohydrates: 34g | Protein: 12g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1091mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 18mg | Calcium: 230mg | Iron: 1mg

      Sign up for the emails and never miss another recipe!!

        Powered By ConvertKit
        We'll never share your email or send you spam. Promise

        Note: We welcome and encourage sharing links to All Our Way©2014, but please do not copy or paste recipes or content to any media or websites without an express written consent. Unauthorized use of content and photos is a violation of the copyright law.

        SaveSave

        Pin
        Share
        Tweet
        Share
        « Cherry Tomato Sauce with Basil
        Yogurt Marinated Chicken Piccata {Pollo alla Piccata} »

        Primary Sidebar

        I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

        More about me →

        Italian Pasta Side Dishes

        Italian Pasta Side Dishes

        Categories

        Archives

        • About
        • Recipes
        • Life
        • Wild Game
        • Contact

        Summer Outdoors

        • Crispy Golden Fried Chicken
        • Three Bean Salad
        • Million Dollar Dip
        • Lemon Basil Farfalle Salad

        Summer Sweets (Dolci)

        • Lemon Blueberry Pound Cake
        • Coconut Pineapple Delight
        • Lemon Dump Cake
        • Panna Cotta With Strawberry Sauce

        Reader Favorites

        • Chop Suey | Classic Chinese-American Recipe Like Mom Made
        • Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
        • Homemade Italian Ravioli with Meat & Cheese Filling Tutorial
        • Grilled Marinated Venison Steak Tasty And Tender
        How to Make Hamburger Steak |Onion Gravy

        Footer

        ↑ back to top

        About

        • Privacy Policy
        • About
        • Accessibility

        Newsletter

        • Subscribe for emails and updates

        Contact

        • Contact

        As an Amazon Associate I earn from qualifying purchases.

        Copyright © 2021 All Our Way