BBQ Shrimp and Grits

Stella Star Ingredient: Stella Artois


  • For the Barbecue Shrimp:
  • 2 cups shrimp stock
  • 1 bottle of Stella Artois (Stella Star Ingredient)
  • 1 cup Worcestershire
  • 2 oz. garlic, minced
  • 1 oz. ginger, Minced
  • 1 Tbsp. shrimp paste
  • 1 Tbsp. black pepper, ground
  • 2 tsp. paprika
  • 1 each bay leaf
  • 2 each lime leaf
  • 1 quart cups cream
  • ½ pound butter
  • 2 pounds Jumbo Louisiana Shrimp
  • Creole Spice for seasoning
  • Salt for seasoning
  • Hot Sauce to taste
  • For the Cheesy Grits:
  • 1 cup stone ground grits
  • 4 cups water
  • 4 Tbsp. butter
  • ¼ pound cheddar cheese, grated
  • ¼ pound Gouda cheese, grated
  • 3 cloves roasted garlic, smashed into a paste
  • Salt to taste


  1. For the Barbecue Shrimp:
  2. In a nonreactive pot, heat together the shrimp stock, Stella Artois, Worcestershire, garlic, ginger, black pepper, paprika, bay leaf, and lime leaf. Reduce down by two thirds.
  3. Pour in the cream and reduce by half again and then whisk in the butter.
  4. Season the shrimp with salt and creole spice and sear them off in a hot pan.
  5. Deglaze the pan with the reserved barbecue shrimp sauce and let the shrimp simmer for two minutes, season to taste with hot sauce and salt. Server immediately over warm grits. Garnish with chopped parsley.
  6. For the Cheesy Grits:
  7. In a medium pot, bring water to a boil over high heat. Whisk in the grits and continue to stir until the gris begin to thicken, about 3 minutes.
  8. Cover the pot and reduce the heat to low. Allow the grits to cook for 20 minutes, stirring occasionally to prevent scorching.
  9. Once the grits are tender, remove the pot from the heat and whip in the butter, cheese, and roasted garlic.
  10. Season with salt to taste.