Barbecue Shrimp Over Cheese Grits -Simple Shrimp Dinner

Barbecue Shrimp Recipe

Barbecue Shrimp Over Cheese Grits Makes Impressive Quick Shrimp Dinner

My Barbecue Shrimp recipe gets put on the list whenever I entertain.  In fact, my husband always wants me to make it for our parties. When I was deciding my dinner party menu, you know which recipe was requested.  This is one of my most popular recipes from my Louisiana cookbook, Gulf Coast FavoritesHowever, I don’t like to make my guests peel shrimp since it’s so messy.  So, I created a great option in my Too Hot in the Kitchen cookbook with peeled shrimp.  You get to enjoy the wonderful sauce and without any effort! Best of all, you  don’t  need a roll of paper towels on the table. .

Barbecue Shrimp recipe

barbecue shrimp recipe

Plan Ahead For Barbecue Shrimp Recipe

The key to a successful dinner party is organization.  I had lots to orgranize for my dinner party.  My rule of thumb to get as much done early as possible guides my party preparation. I started cooking the shrimp around 6:30pm and left the shrimp a little undercooked. Then, I could reheat the shrimp right before serving.

Barbecue Shrimp Recipe Over Cheese Grits Makes Scrumptious Dinner

Sometimes I make pasta but I wanted to make this a true southern dinner party.  So, I thought what could be better than serving my easy Barbecue Shrimp over Cheese Grits.  Many of you think of Cheese Grits as a breakfast item, but I personally love this combination barbecue shrimp recipe Too Hot in the Kitchenany time of day.  I think this makes a delicious dinner. OK, I guess a southern dinner. This recipe doubles for as many people as you want and I know this recipe below only serves two to four people..

Barbecue Shrimp recipe from Too Hot in the Kitchen    

Words can’t describe this Louisiana favorite with its superb sauce! Here’s my lazy version using peeled shrimp but equally as good. Serve with French bread and angel hair pasta to not miss one drop of sauce.

Makes 2-4 servings

2 tablespoons olive oil
2 tablespoons fat-free Caesar or creamy Italian dressing
1 tablespoon minced garlic
1/4 teaspoon cayenne
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
Salt and pepper to taste
1 pound medium-large peeled shrimp
1/3 cup white wine or broth

1. In large nonstick skillet, combine oil, dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme, and season to taste and cook over medium heat until sauce begins to boil.
2. Add shrimp, cook several minutes, stirring. Add wine, cook another 5 minutes or until shrimp are done.

Nutritional information:  Calories 179 Calories from fat 40% Fat 8g Saturated Fat 1g Cholesterol 168mg Sodium 398mg Carbohydrate 4g Dietary Fiber 1g Sugars 2g Protein 19g Dietary Exchanges: 3 lean meat

barbecue shrimp over cheese grits

Cheese Grits from Gulf Coast Favorites

Don’t limit cheese grits to breakfast because grits complement meat and seafood dishes too. You can make the grits ahead of time or reheat them.  However, you may need to add more liquid to bring back the creamy texture.

barbecue shirmp recipe Holly Clegg's Trim and Terrific Gulf Coast Favorites Cookbook

Makes 8 (3/4-cup) servings

2 cups fat-free chicken broth
2 cups skim milk
1 cup water
1 1/2 cups quick grits
1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
2 teaspoons Worcestershire sauce
1/2 cup chopped green onions
Salt and pepper to taste
Dash cayenne

1. In medium pot, bring broth, milk, and water to boil. Add grits, reduce heat, cover, and cook about 5 minutes, or until grits are thickened and creamy.
2. Add remaining ingredients and stir until cheese is melted. Serve immediately.

Nutritional information per serving:  Calories 200, Calories from fat 21%, Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 428 mg, Carbohydrate 27 g, Dietary Fiber 1, Sugars 4 g, Protein 11 g, Diabetic Exchanges: 2 starch, 1 lean meat

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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