Barbecue Shrimp Recipe served over Cheese Grits

Barbecue Shrimp Recipe for Guests

When I was deciding my dinner party menu , my husband always wants me to make my famous Barbecue Shrimp recipe from Gulf Coast Favorites cookbook.  However, I don’t like to make my guests have to peel shrimp since it’s so messy.  So, I created a great option in my Too Hot in the Kitchen cookbook, Barbecue Shrimp, made with peeled shrimp.  This way you get to enjoy the wonderful sauce but without any effort!

When to make your Barbecue Shrimp recipe?Barbecue Shrimp recipe

barbecue shrimp recipe


I had a lot to organize when preparing food for my dinner party and my rule of thumb is “it’s never too early to make something or set it up for a party.”  I started cooking the shrimp around 6:30pm and left the shrimp a little under cooked so I could reheat the Barbecue Shrimp recipe right before serving.

Barbecue Shrimp Recipe perfect over Cheese Grits for Scrumptious Dinner

I thought what could be better than serving my easy Barbecue Shrimp recipe over Cheese Grits.  I know many of you think of having Barbecue Shrimp over Cheese Grits as a breakfast item, but I personally love this Barbecue Shrimp recipe any time of day, and it makes a fabulous dinner.

Barbecue Shrimp from Too Hot in the Kitchen                                                     barbecue shrimp recipe Too Hot in the Kitchen

Words can’t describe this Louisiana favorite with its superb sauce! Here’s my lazy version using peeled shrimp but equally as good. Serve with French bread and angel hair pasta to not miss one drop of sauce.

Makes 2-4 servings

 2 tablespoons olive oilBarbecue Shrimp recipe
2 tablespoons fat-free Caesar or creamy Italian dressing
1 tablespoon minced garlic
1/4 teaspoon cayenne
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano leaves

1 teaspoon dried thyme leaves
Salt and pepper to taste
1 pound medium-large peeled shrimp
1/3 cup white wine or cooking wine

1. In large nonstick skillet, combine oil, dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme, and season to taste, cooking over medium heat until sauce begins to boil.
2. Add shrimp, cook several minutes, stirring. Add wine, cook another 5 minutes or until shrimp are done.

Nutritional information:  Calories 179 Calories from fat 40% Fat 8g Saturated Fat 1g Cholesterol 168mg Sodium 398mg Carbohydrate 4g Dietary Fiber 1g Sugars 2g Protein 19g Dietary Exchanges: 3 lean meat

Cheese Grits from Gulf Coast Favorites
Don’t limit cheese grits to breakfast only; they also complement meat and seafood dishes. If you are making it ahead of time or need to reheat, you may need to add more liquid to bring back the creamy texture.

barbecue shirmp recipe Holly Clegg's Trim and Terrific Gulf Coast Favorites Cookbook
Holly Clegg’s Trim and Terrific Gulf Coast Favorites Cookbook

Makes 8 (3/4-cup) servings

2 cups fat-free chicken broth
2 cups skim milk
1 cup water
1 1/2 cups quick grits
1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
2 teaspoons Worcestershire sauce
1/2 cup chopped green onionsbarbecue shrimp recipe over cheese grits
Salt and pepper to taste
Dash cayenne

1. In medium pot, bring broth, milk, and water to boil. Add grits, reduce heat, cover, and cook about 5 minutes, or until grits are thickened and creamy.
2. Add remaining ingredients, stirring until cheese is melted. Serve immediately.

Nutritional information per serving:  Calories 200, Calories from fat 21%, Fat 5 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 428 mg, Carbohydrate 27 g, Dietary Fiber 1, Sugars 4 g, Protein 11 g, Diabetic Exchanges: 2 starch, 1 lean meat

If you missed the post for my Dinner Party Menu, you can find out all the recipes I prepared

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Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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