Vic’s Tricks To…Shrimp & Grits W/ Homemade BBQ

WARNING: The following recipe uses instant grits because ain’t nobody got time for that.

I love southern food, but living in Boston there are only so many options out there.

But, you can best believe there’s some dang good seafood.

One of my favorite recipes with seafood is good ole shrimp and grits, so I decided to give it a try. But, I didn’t want to bother making the grits myself due to time constraints and honestly, laziness.

So instead I decided to spice it up with a homemade BBQ sauce. Check out the full recipe:

You’ll want to start by making the BBQ sauce because it needs time to thicken and you’re going to use this as the marinade for the shrimp.

In a saucepan, soften a diced onion in some butter for about 5 minutes, then add some garlic and cook for about a minute. Stir in ketchup, bourbon (aww yea), cider vinegar, molasses, honey, hot sauce, Italian seasoning and cayenne, and simmer until thickened, about 45 minutes.

Next, it’s time to peel and devein the shrimp. Don’t worry Vic’s gonna walk you thru this…

Take the shell and legs off the shrimp, which should be very easy. From there, take a look at the shrimp and you should see a blue line running along the back. This is the vein that we will be removing.

Take a sharp pointed knife and wedge out one end of the vein. Once, it’s out, you can probably use your fingers to pull the rest out.

Voila! Your shrimps are good to go.

Once your sauce is thickened, take about 1/3 of a cup and pour it into a bowl with the shrimp to coat them.

Throw the shrimp on the grill pan to cook. Do not forget shrimp cook very fast! They should take about 2 minutes per side.

Place the grilled shrimp over the prepared grits and top with more BBQ sauce and enjoy the living hell outta this delicious southern classic.

Happy Eating!

Give it a try and rate this recipe!