Seagrove Village MarketCafe is one of our favorite Gulf Coast Restaurants. Located at the corner of 30A and 395 in South Walton, they have been featured in Southern Living, Garden and Gun, Travel & Leisure, and Coastal Living. Known for having the best Seafood and Burgers served in a laid-back atmosphere, you will want to give their Shrimp & Grits a try when visiting this beloved local eatery. Seagrove Village MarketCafe gave us a peek into their kitchen, and offered this delicious top secret recipe for their Barbeque Shrimp & Grits. Now you can enjoy the flavors of 30A in your home, when not able to make it to Seagrove Village MarketCafe for your Southern foodie fix.
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Barbecue Shrimp and Grits
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Gulf shrimp with Cajun spice, served over creamy smoked gouda grits. A taste of the coast!
Ingredients
- 1 1/4 cups (296 ml) quick cooking grits
- 1 cups (237 ml) water
- 1 1/2 cups (355 ml) cream
- 2 tbsp butter
- Salt
- Pepper
- Smoked gouda
- 1 lbs (454 g) fresh Gulf shrimp
- 1 cups (237 ml) chopped green onion
- 1 tbsp minced garlic
- 2 sticks (227 g) unsalted butter
- 1/2 cups (118 ml) Cajun blackening spice
- 1 tbsp Worcestershire sauce
Instructions
- For the Grits:
- Bring the water and cream to a boil in a medium saucepan over medium-high heat.
- Slowly whisk in the grits and butter. Reduce heat to medium-low and cook, stirring frequently, until thickened, about 5 minutes.
- Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste.
- Cover to keep warm.
- For the Barbecue Shrimp:
- Rinse Gulf shrimp thoroughly in cold water, leaving the shells and tails attached, and place in a large bowl.
- In a separate bowl, create a spiced butter by mixing together the butter, blackening seasoning, and minced garlic. In a heavy-bottomed pan, heat the butter over medium heat until the butter begins to foam and turn a light brown.
- Add the shrimp, toss, and sauté for 5 minutes or until the shrimp are pink and firm.
- Place the shrimp on a side plate and cover to keep warm.
- Combine:
- In a bowl, add one to two scoops of the prepared grits and top with the barbecue shrimp. Top with the chopped green onions for garnish before serving.
- Serve with a slice of garlic bread or toast.
Notes
- For extra creamy grits, use whole milk instead of cream, adding a splash of heavy cream at the end for richness.
- If fresh Gulf shrimp are unavailable, substitute with large, peeled and deveined shrimp of similar size.
- To prevent overcooking the shrimp, cook in batches if necessary to ensure even browning and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 40
- Saturated Fat: 20
- Unsaturated Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 200
Frequently Asked Questions
What type of grits should I use for shrimp and grits?
Stone ground grits have the best flavor and texture, though they take longer to cook (about 30 to 45 minutes). Quick grits work in a pinch but will not have the same creamy, corn forward taste. 
What gives barbecue shrimp its flavor if it is not actually barbecued?
The name refers to a New Orleans style preparation where shrimp are cooked in a rich, buttery, peppery Worcestershire based sauce. There is no grill involved. The sauce is the star.
How do I avoid overcooking the shrimp in the sauce?
Add the shrimp last and cook them in the sauce for just 3 to 4 minutes until they turn pink. The residual heat will continue cooking them after you take the pan off the burner.
Grits are corn , hominy, meal that is ground and cooked much like polenta. I prefer using local stone ground white corn grits. Here is a WIKI explanation! http://en.wikipedia.org/wiki/Grits
WHAT ARE GRITS?
It is a delicious recipe! My apologies on the Gouda oversight, but add to taste. I’m a little heavy handed with the cheese! ;) Enjoy!
I love love love grits after being born at Keesler Air Force base and raised in Bay St. Louis, Ms. I can’t wait to try this recipe. Thanks so much.
For the Grits:
1¼ cup of quick cooking grits
1 cup water
1½ cup cream
2 tbsp. butter
Salt & Pepper (as desired)……..Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste……..
.you left out the smoked gouda in the recipe