Cast-Iron BBQ Shrimp & Grits

Shrimp and grits began as humble Lowcountry fare along the Carolina and Georgia coasts. This cast-iron take folds smoky BBQ-spiced shrimp into sharp cheddar grits for a cozy Southern dinner with a little fire.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 545 cal
• 42g protein
• 38g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 1/2 lb large raw shrimp, peeled and deveined
• 1 cup stone-ground or quick grits
• 2 cups whole milk
• 2 cups chicken broth
• 1 1/2 cups sharp cheddar cheese, shredded
• 3 Tbsp unsalted butter
• 1/3 cup BBQ sauce
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/4 tsp total, divided kosher salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 4 green onions, sliced
• for serving lemon wedges

Instructions

1. 1In a medium saucepan bring milk, chicken broth, and salt to a gentle simmer over medium heat. Whisk in grits in a slow stream, reduce heat to low, and cook, stirring often, 15–20 minutes for stone-ground (or per package for quick) until thick and creamy.
2. 2Stir butter and the shredded cheddar into the finished grits until melted and silky. Cover and keep warm on the lowest heat, loosening with a splash of hot water if they tighten.
3. 3Pat shrimp very dry. In a bowl toss shrimp with olive oil, smoked paprika, garlic powder, cayenne, remaining salt, and black pepper until evenly coated.
4. 4Heat a 12-inch cast-iron skillet over medium-high until a drop of water sizzles and evaporates instantly, about 3 minutes. Add remaining butter and swirl.
5. 5Add shrimp in a single layer; cook undisturbed 2 minutes until undersides turn pink and lightly charred at the edges. Flip and cook 1–2 minutes more until opaque and just cooked through.
6. 6Reduce heat to low, pour BBQ sauce over the shrimp, and toss 30–45 seconds until every piece is lacquered and the sauce bubbles and thickens slightly—do not overcook or shrimp will toughen.
7. 7Spoon a generous mound of cheesy grits into each shallow bowl. Top with BBQ shrimp and any pan sauce. Scatter sliced green onions over the top.
8. 8Serve immediately with lemon wedges for brightness. Bring the cast-iron to the table for a dramatic shareable finish that feels like a backyard supper club.