Barbecue Shrimp Cheese Grits Recipe -Popular Simple Shrimp Dinner

Barbecue Shrimp and cheese grits Recipe

Barbecue Shrimp Cheese Grits Recipe Makes Impressive Quick Shrimp Dinner

My Barbecue Shrimp recipe gets put on the menu whenever I entertain and nothing is better than my Barbecue Shrimp Cheese Grits recipe.  In fact, my husband always wants me to make my New Orleans BBQ Shrimp for our parties. When I was deciding my dinner party menu this time, you know which recipe was requested and I decided to do my Barbecue Shrimp over Cheese Grits.  My classic BBQ Shrimp recipe truly is one of my most popular recipes from my healthy Louisiana cookbook, Gulf Coast Favorites  However, I don’t like to make my guests peel shrimp since it’s so messy.

Louisiana Barbecue Shrimp Cheese Grits Recipe Uses Peeled Shrimp

Too Hot in the Kitchen: Secrets to Sizzle At Any AgeToo Hot in the Kitchen: Secrets to Sizzle At Any Age

I tuned this classic New Orleans shrimp recipe into a dinner party option making barbecue shrimp and grits easy to serve and easy to eat. My easy shrimp recipe option in my Too Hot in the Kitchen cookbook uses peeled shrimp. Talk about a fun cookbook to read plus the best recipes-all healthy!

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. To answer your questions, the barbecue shrimp and grits using peeled shrimp really is just as good.  And, especially when you are having a more formal dinner party.

Barbecue Shrimp recipe from Too Hot in the Kitchen  

Words can’t describe this Louisiana favorite Barbecue shrimp over cheese grits with its superb sauce! Here’s my lazy version using peeled shrimp but equally as good. Serve as shrimp cheese grits recipe or serve shrimp with angel hair pasta.  Include French bread 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 cheese grits recipe

barbecue shrimp recipe



 Barbecue Shrimp Over Cheese Grits Makes Scrumptious Dinner

barbecue shrimp and cheese grits recipe

New Orleans Barbecue Shrimp with Cheese Grits -My Healthy Southern Recipes
Gulf Coast FavoritesGulf Coast Favorites

Sometimes I make angel hair pasta to go with my Barbecue Shrimp recipe but this time I wanted to make this a true southern dinner party.  But, I especially like to serve this version with peeled shrimp over Cheese Grits.

Many of you think of Cheese Grits as a breakfast item, but I personally love this combination any time of day.  I think this combination of shrimp and cheese grits makes a delicious dinner. OK, I guess a southern dinner and you’ll find all your favorite southern recipes in this easy healthy Cajun cookbook..

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I have these silicon oven mitts and love them. I think they are easier to grasp hold of the pan and use since they are short. Personally, these are my favorite because they don’t get dirty. My pot holders all look horrible even after I wash them. They are inexpensive, easy to store and do the job.

They also make a cute gift (for yourself).

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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