Riverboat Barbeque Shrimp & Grits


Ingredients for Barbeque Shrimp and Grits

1 lb (16-20) Shrimp, peeled, deveined & tail off
1 qt Water
1/2 tablespoon Kosher Salt
1 cup Grits
2 Eggs, beaten
1/4 lb Butter
1 1/2 cup shredded Cheddar Cheese
Garlic & Cayenne Pepper to taste
Barbeque Sauce
diced Peppers, garnish

Method for Riverboat Barbeque Shrimp and Grits

• Marinate shrimp overnight in your favorite barbeque sauce.
• Bring water, kosher salt, butter, garlic and cayenne pepper to a boil. Add grits.
• Stir 1 cup of hot grits into beaten eggs to temper. Stir egg and grit mixture into the rest of the grits.
• Add shredded cheddar cheese and cook to desired thickness.
• Pour hot grits into a sheet pan to about 3/8” thickness. Smooth surface with a spatula and refrigerate overnight.
• Cut chilled grit cake with 1 3/4 - 2 inch muffin cutter and place on greased pan. Bake at 350 degrees until golden brown.
• Grill shrimp and place on top of grit cake. Drizzle with barbeque sauce and garnish with diced peppers.
• Use fingers to eat and ENJOY!

9 East River Street, Savannah, GA, 31412