Umami Recipes
Umami Recipes

Creeach Fam Recipes

New Orleans BBQ Shrimp & Grits

8 servings


15 minutes

active time

30 minutes

total time


2 ½ cups water

2 cups heavy cream

4 tablespoons unsalted butter

1 ½ teaspoons kosher salt

1 cup stone ground grits

1 cup green onions, sliced

2 dozen large shrimp (body peeled, head and tail on)

12 oz. beer of choice

2 tablespoons Worcestershire sauce

4 teaspoons Savory Cajun Seasoning

2 teaspoons black pepper

1 sprig of rosemary (chopped)

juice of 1 medium lemon (¼ cup lemon juice)

6 cloves garlic (chopped fine)

2 sticks unsalted butter cold (sliced into tablespoons)

1 French bread (warm, optional)


Creamy Grits:

Bring water, cream, salt and butter to a boil. Whisk in grits, lower heat to low and cover for 10 minutes until grits thicken.

Barbecue Shrimp:

Heat a large skillet over medium-high heat, add shrimp, and cook for 2 minutes; add half of the beer, worcestershire sauce, Cajun seasoning, black pepper, rosemary, and lemon juice. Cook for 1 minute; flip shrimp over. Stir in garlic and cut the heat off.

Add butter and stir a little at a time until the sauce thickens. If the butter takes a while to melt, place the pan back over low heat. Once the shrimp turn pink and form the shape of a "C," they're done.

Pour grits into a bowl and pour shrimp and sauce over the top; garnish with crab meat and green onions. Feel free to add a few dashes of your favorite hot sauce for more kick.


Serving Size



560 kcal

Total Fat

51 g

Saturated Fat

32 g

Unsaturated Fat

15 g

Trans Fat

1 g


149 mg


546 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

2 g


5 g

8 servings


15 minutes

active time

30 minutes

total time
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