As Southerners, Shrimp n’ Grits is one of those meals that just feeds the soul. But as bar-b-que lovers, we knew we could add a little extra flavor to make it even better! With just tad of our Sweet Dixie Bar-B-Que sauce and some of our infamous Dixie Rib Rub, this recipe is kicked up with some killer BBQ flavor. Whether you’re a Southerner or not, we know you’ll flip for this recipe that, in our opinion, combines some of the best flavors the south has to offer!
For The Grits
1½ cups quick-cook grits
7 ½ cups water, divided
2 cups shredded sharp cheddar cheese
¼ cup heavy cream
2 Tbs. salt
1 tsp. black pepper
For The Shrimp
1 lb. shrimp, peeled and deveined
½ lb. bacon, diced (about 6 strips)
½ cup celery, diced
1 cup red onion, diced
4 cloves garlic, minced
1 bunch green onions.
1 Tbs. Martin’s Dixie Rib Rub
½ cup Sweet Dixie Bar-B-Que Sauce
½ cup water
Start by preparing the grits. In a medium-sized pot, bring 7 cups water to a boil. Stir in grits and reduce heat to low. Cover and cook grits for 5 minutes, stirring occasionally. Remove from heat and stir in cheese, heavy cream, salt and pepper. Stir to combine. Remove from heat, cover and keep warm while you prepare the shrimp.
To prepare the shrimp, start by separating the green tops of the green onions from the white stalks. Chop each and set aside.
In a medium-sized skillet over low heat, render the diced bacon until brown and crispy. Remove bacon from pan using a slotted spoon or spatula, reserving bacon grease in the pan. Set the bacon aside for later use.
Increase heat to medium-high, add in red onion and celery, and cook for about 3 minutes, until just softened. Add in garlic and the diced white part of the green onion, and cook for another 2 minutes or until garlic is fragrant.
Add the shrimp and Dixie Rib Rub to the pan combine before adding the Sweet Dixie sauce and water. Stir to combine and then simmer until shrimp is cooked through, about 4-6 minutes. Once cooked, stir in the chopped bacon and remove from heat.
To serve, spoon grits onto a plate or bowl and then top with BBQ shrimp. Garnish with the remaining diced tops of the green onions. Serve and enjoy.