With Cajun spice and a buttery taste, this BBQ Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders.
BBQ Louisiana Shrimp and Roasted Corn Grits is an easy Cajun recipe. (All photos credit: George Graham)
Shrimp and grits. I’ve been dreaming of shrimp and grits. Not sure why. It’s not even a part of my culinary repertoire, but other than fried chicken, there is no dish that reflects the Deep South more than shrimp and grits. With its origins in the Carolinas, it is interpreted in various forms throughout the South.
With this recipe for BBQ Louisiana Shrimp and Roasted Corn Grits, I set out on my quest to recreate a classic, add a twist or two along the way and interpret my version of shrimp and grits. Shrimp is the easy part. With the abundance of large head-on Louisiana Gulf shrimp, I can’t go wrong. I decided to combine two classics here and barbecue the shrimp in a decadent spicy butter sauce. And for the grits, I went to the nearest possible source for stone ground corn grits–Louisiana Pride Grist Mill in Tangipahoa Parish. These guys grow their own corn and produce high quality yellow corn grits.
Make this BBQ Louisiana Shrimp and Roasted Corn Grits tonight and discover shrimp and grits in a whole new way.
Roasting corn adds a depth of flavor
- 4 ears fresh yellow corn on the cob
- 8 tablespoons softened butter, divided
- 1 yellow onion, diced
- 3 tablespoons minced garlic
- 2 cups yellow stone ground grits
- Chicken stock
- 2 cups half and half, divided
- Kosher salt
- White pepper
- Dash of hot sauce
- 4 large eggs
- 1 cup grated Parmigiano-Reggiano cheese
- 4 pounds fresh jumbo, head-on, shell-on Louisiana shrimp
- 4 sticks of unsalted butter (1 stick per pound of shrimp)
- 4 tablespoons Worcestershire sauce
- 1 cup granulated garlic powder
- 1 cup freshly ground black pepper
- 2 large sprigs fresh rosemary, stemmed and chopped
- Juice of 1 large lemon
- 1 tablespoon hot sauce
- Zest of 1 large lemon
- 1 tablespoon kosher salt
- Sprigs of fresh rosemary, for garnish
- Preheat the oven to 350ºF.
- Shuck the corn and slow roast on a low open flame grill or a hot skillet. Once you begin to see browned kernels of the corn, it is done. Take a sharp knife and slice the corn from the cob a layer at the time finally getting down to the cob. Scrape the cob with the back of the blade to extract all of the milk from the corn.
- In a large skillet on medium heat, melt 4 tablespoons butter and sauté the onions until translucent and add the corn kernels along with the garlic and continue cooking until done. Turn off the heat and set aside.
- Make the grits according to your package directions, but make sure to use chicken stock instead of water. Make the grits to a stiff consistency, add 1 cup of the half and half along with the corn, onions and garlic. Cook on low until the grits combine and reach a thick consistency. Taste the grits and add salt and white pepper along with a couple of shakes of hot sauce to your desired taste level. Let cool to almost room temperature.
- Beat the 4 eggs and add to the grits mixture, stirring vigorously to incorporate quickly. Add the grated Parmigiano-Reggiano cheese and stir. At this point the mixture should be creamy and not too stiff. If the mixture is too hard start adding half and half from the reserved one cup stirring until you have a loose thickness. Add 4 tablespoons of softened butter to a casserole dish and coat the bottom and sides. Add the grits.
- Bake the grits uncovered for 20 to 30 minutes and watch closely until it browns slightly on top. Cover and keep warm for serving.
- Preheat oven to 400ºF.
- In a large cake pan or large aluminum foil roasting pan, add the head-on shrimp and place the sticks of butter among the shrimp. Drizzle the Worcestershire sauce around the shrimp along with an even distribution of garlic powder, black pepper, rosemary, lemon juice and hot sauce. Add the lemon zest and salt. Put the pan in the oven and once the butter melts remove the pan and stir the shrimp making sure they are covered in the spicy butter.
- Bake for another 10 or 15 minutes until done. Test the largest shrimp for doneness and remove from the oven and keep warm.
- To plate the dish, serve a portion of the grits with the head-on Louisiana shrimp and all the buttery juices surrounding. Garnish with a sprig of fresh rosemary and serve with lots of crusty French bread.
YOUR SEAT AT THE TABLE: If you like this Southern cooking story and recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Southern cooking stories and recipes are added. Thanks, George.
From a New Orleans native: I’ll be making this next week. I made shrimp and grits today, but I love this variation. Thanks!
Hey Delilah-
Yes, shrimp and grits is down-home, Southern comfort food. Let us know how the recipe turns out. Best to you!
George
George is the “1 cup” of garlic and black pepper correct?
Tony – Yes! Distribute it evenly, and it seasons not only the shrimp but intensifies the flavor of the butter sauce. Have lots of French bread on hand. All the best.
Hello George,
I made this last night for some picky nieces and nephews. It went over like nothing else I have seen. They loved it and so did everyone else. It was very easy to make. Thank you.
Hey Paul – Bravo to you! Thanks for sharing your success. All the best.
thanks
Delicious!
I am a South Carolina native and I have been making Shrimp and Grits all my life. I stepped away from my original version and made yours tonight instead. OH MY GOD! I could eat those grits all by themselves. Fry them into grit cakes or roll them up and make a hushpuppy. Either way, they are amazing. I use Adluh stone ground grits out of Columbia, SC and fresh shrimp out of Charleston. I will never make them my way again. Thank you so much for this. I love this blog and I reference it all the time.
Hey Russell- So glad to hear from South Carolina. You live at ground zero for shrimp and grits, so I am extra flattered that you approve of my recipe. All the best to you and keep the comments coming.
Hi George –
I was born in Jennings and lived in Basile, Eunice, Welsh and Lake Charles until graduating college. As an “adult” I’ve lived in Houston, the Detroit area, Tupelo, MS and for the past 12 years Colorado. Growing up in SW LA meant Mardi Gras on horseback throughout the Jennings countryside Saturday and Sunday and a Fat Tuesday Gumbo. Once I became legal and was lucky enough to have a friend at Tulane, I spent Mardi Gras in NOLA. My wife and I host about 30 of our friends for a Mardi Gras dinner party every year and this year we wanted shrimp and grits as one of our entrees. I was concerned about cooking the grits while people are arriving because I easily get distracted and scorch whatever I’m cooking. I liked the idea of baking the grits so we tried your recipe last night and it was very good. I’ll be thinking about you Saturday night while my guests are raving about dinner! If you are in CO this weekend join us!
All my best,
Hey Patrick-
Thanks for the invite, but we will be celebrating here in Acadiana. All the best to you for a festive Mardi Gras!
Sounds delicious, as do all of your recipes George. I have made many of your blog recipes and recipes from your book. I have never been disappointed nor have my guests. I have used roasted corn in my Shrimp and Grits in the past, but I have never baked the grits for my version. I recently made my version of Shrimp and Grits for NINETY paying guests. It for a worthy cause, a Brunch fund raiser here in the hills of Western North Carolina. I am still trying to decide if my kitchen will ever recover, and for that matter, if I will. I have cooked as a hobby for events many times over the years, but this function made me realize I am aging. Darn it all. I use Low Country South Carolina stone ground grits. I keep a two pound bag in my freezer at all times. As all true Southerner’s know, you can dress grits up to go with just about anything. Next time I am in NOLA (after hurricane season is over) I will make it my business to find of bag of the grits you use to bring back with me. I am a transplant to this area. It is beautiful here in the mountains and I am in love with our small village. But, my home will always be where I grew up and where my heart will forever be, Mobile, Alabama. Thank you for your blog. Always brings a smile to my face.
Hey Linda-
Great to hear from the hills of NC. I bought my stone ground grits at a farmer’s market near Hammond, Louisiana about an hour north of New Orleans. I am sure your Low Country grits are just as good if not better. After all, you live smack dab in the middle of grits country. And I am a big fan of the Mobile area (especially Fairhope, AL) where they know good food. All my best.
George, I have the recipe for BBQ Shrimp from Manale’s in New Orleans and it has wine in it. My wife doesn’t like the taste of the wine. I will try your recipe as soon as I get some fresh shrimp. Thanks.
Hey Ronnie- Great to hear from you. I think you’ll love this recipe, and I saw some nice head-on, shell-on jumbo shrimp at Champagne’s in the Lafayette Oil Center just recently. Let me know how it turns out.
? 1 cup blk pepper & garlic powder
Don- Yes! Distribute it evenly, and it seasons not only the shrimp but intensifies the flavor of the butter sauce. Have lots of French bread on hand. All the best.
Don’t know when shrimp and grits came into being in the Carolinas, but I’m an 80 yr. old south Louisiana native and have been eating them since I was a toddler…so maybe they originated here in Louisiana! Love the variation, though!
Evelyn- Thanks for the comment, and I certainly agree that shrimp grits is down-home roots food that probably graced the table of generations of Louisiana families. It is a tasty combination for sure.