Local Culinary Collaboration

Chef Lydia Gwin and Chef Craig Basler of Dalie's Smokehouse Create BBQ Shrimp and Grits

BBQ Shrimp and Grits

Cheesy Cheddar Grits

  • 4 cups chicken broth
  • 1 garlic clove, minced or grated
  • 1 cup old-fashioned grits
  • 2 cups shredded extra sharp cheddar cheese 
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • fresh ground pepper
  • Directions: Bring chicken broth, heavy cream, and minced garlic to a boil in a medium saucepan. Whisking broth quickly, slowly pour grits, and reduce the heat to low. Simmer grits according to package directions, whisking every few minutes until the grits have absorbed the stock. Whisk in butter until combined. Turn off heat and stir cheese into the grits in batches until completely melted. Season cheese with salt and freshly cracked black pepper to taste. 


  • 2 pounds 16/20 shrimp, de-veined and shells removed
  • 2 Tablespoons Sweet Rub, brown sugar-based
  • 3 garlic cloves, minced
  • 6 Tablespoons of butter, divided
  • 1 cup of BBQ sauce (either Dalie's Voodoo or Papa Joe's Original)
  • 1/2 cup diced tomatoes
  • 1/4 cup diced green onions
  • Shake shrimp in bag with the seasoning until coated. Let sit for 15 minutes in the spice rub.  
  • In a saute pan, melt 3 Tablespoons butter. Add in garlic and shrimp. Saute 2 - 3 minutes on each side. Shrimp should resemble the letter C or O. 
  • Remove shrimp, add the remaining butter and BBQ sauce. Cook until the butter is fully incorporated. Divide half the mixture and toss the shrimp. Use remaining half to drizzle over the top of the dish. 
  • Plate with grits on the bottom of the bowl, top with BBQ shrimp, drizzling more sauce on top, then garnish with tomatoes and green onions. 

"The perfect kick comes from Dalie's Smokehouse Voodoo Sauce or Papa Joe's Original BBQ Sauce." 

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