- 4 tablespoons olive oil, divided
- 1/2 yellow onion, diced small
- 2 cups grits
- 6 cups water
- 1 cup shredded Cheddar cheese
- 2 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 cup vinegar-based Carolina-style BBQ sauce
- Reynolds Wrap® Heavy Duty Aluminum Foil
- Preheat the grill to high heat.
- Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
- Line a hot grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil.
- Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
- Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
- Pour the BBQ sauce on top of the shrimp and mix.
- Serve shrimp with the cheesy grits.
04/04/2018
recipepes.com
BBQ Shrimp and Grits, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
