Cast-Iron BBQ Shrimp & Grits

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 1/2 lb large 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, divided 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, divided kosher salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 4 green onions, sliced
• for serving fresh lemon wedges
• 4 slices optional: crumbled cooked bacon

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 to prevent lumps, reduce heat to low, and cook, stirring often, 15–20 minutes for stone-ground (or per package for quick grits) until thick and creamy.
2. 2Stir butter and the shredded cheddar into the finished grits until melted and silky. Taste and adjust salt; cover and keep warm on the lowest heat, loosening with a splash of hot water or milk 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 very hot, about 3 minutes. Add remaining butter and swirl; it should foam and brown slightly.
5. 5Add shrimp in a single layer (work in two batches if needed so they sear, not steam). Cook 2 minutes without moving until undersides are pink and lightly charred at the edges.
6. 6Flip shrimp, pour BBQ sauce over them, and toss 1–2 minutes more until shrimp are opaque throughout and sauce is sticky and caramelized on the pan. Total cook time should stay under 5 minutes so shrimp stay juicy.
7. 7Spoon cheesy grits into warm shallow bowls. Top generously with BBQ shrimp and any pan sauce. Scatter green onions and optional crumbled bacon over each bowl.
8. 8Finish with a squeeze of lemon at the table. Serve immediately as a cozy, shareable skillet dinner that still feels weekend-special—great with a simple cucumber slaw or grilled bread on the side.