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Masala BBQ Shrimp with Roasted Red Pepper Grits

Recipe created by Megan Alexander (Chef Megan Catering)

A comforting yet elegant dish perfect for a special family meal. Flavorful bbq shrimp compliments creamy grits for a delicious dish!

Yield: 6 servings


For Shrimp:

  • 2 lbs. 15/20 count raw wild caught shrimp, peeled and deveined

  • 2 cloves garlic, minced

  • 1 Tbsp. Brown Sugar

  • 1 tsp. Smoked paprika

  • ½ tsp. granulated onion

  • ½ tsp. granulated garlic

  • ½ tsp. sea salt

  • ½ tsp. black pepper

  • 2 Tbsp. Olive oil

  • 2 Tbsp. Butter

  • ¼ c. chicken broth

  • 2 Tbsp. Chopped fresh cilantro

For Grits:

  • 1 red pepper

  • 1 ½ parmesan cheese, preferably Parmigiano Reggiano, finely grated (see Note)

  • 1 ½ c. old fashioned grits (not instant)

  • 6 c. water

  • ½ tsp. sea salt


  • Turn oven to broil. Line a baking sheet with foil. Place clean red pepper directly under broiler. Cook until blistery and beginning to blacken, 3-5 minutes. Turn pepper and repeat on all sides. Remove from oven and wrap in foil. Set aside while seasoning shrimp.

  • For shrimp, combine masala paste, garlic, brown sugar, smoked paprika, granulated onion, granulated garlic, salt, and pepper. In a large bowl, pour over shrimp and toss to coat. Set aside.

  • For grits, bring 6 cups water to a brisk boil with ½ tsp. salt. Slowly whisk in grits. Reduce heat to medium low, cover, and cook 15 minutes.

  • Meanwhile, unwrap pepper and peel skin off. Discard. Carefully open pepper (will be steamy!) and remove seeds and stem. Dice into small pieces.

  • Heat a large skillet over medium high heat. Add 2 Tbsp. Olive oil and 2 Tbsp. Butter. Add shrimp in batches so not to crowd the pan. Cook quickly, tossing once or twice, about 3 minutes each side until pink. Set on platter and tent with foil.

  • Deglaze shrimp pan with chicken stock. Allow to reduce slightly and pour hot liquid over shrimp.

  • Add diced pepper and parmesan cheese to grits. Cook a few minutes more.

  • To serve, Scoop approximately 1 cup of grits onto plate. Top with 5-6 shrimp. Garnish with cilantro.

Note: A microplane grater renders a fine, easily dissolved texture. Although Parmigiano Reggiano provides a complementary nutty flavor, any parmesan or even sharp cheddar can be substituted.


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