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Cowboy Butter Shrimp & Grits

I'm sure you've had shrimp & grits before, and it was probably delicious.  In this version it's the Cowboy Butter that puts this one over the top.  The delectable combo of butter, garlic, lemon and parsley simply makes everything better -- even shrimp and grits.  The recipe was perfected by the kitchen staff of the food TV network.  Enjoy!


3 large cloves garlic, peeled and crushed
1 stick (8 tablespons) unsalted butter ar room temperature
1 cup quick cooking grits - 5 minutes - (see notes)
cup chopped feresh Italian parsley
1 whole lemon, zested and cut into wedges
2 slices bacon, finely chopped
1 pounds extra-large shrimp (26-30 count), peeled and deveined
1 small yellow onion, minced
2 tablespoons AP flour
1 cup chicken broth
cup heavy cream
1 teaspoon worcestershire sauce
S&P to taste

Bring 4 cups water to a boil in a medium saucepan.  Whisk in the grits and 1 teaspoon salt and simmer until the grits have thickened to your liking ~5-7 minutes.  Cover and keep warm.

Pulse the garlic in a mini food processor until well chopped.  Add the butter, parsley and lemon zest and season to taste with salt and your favorite hot sauce (see notes).  Process until smooth and scrape into a small bowl.  Remove 2 tablespoons of the "cowboy butter" to a small microwave-safe bowl and nuke it until melted; set aside.

Heat a large skillet over medium heat.  Add the bacon and cook until crisp.  Remove the bacon to a paper towel to drain.  Add the shrimp to the skillet and sprinkle with salt.  Cook until it just begins to turn pink, about 2-3 minutes, then remove to a plate.

Add 3 tablespoons cowboy butter to the skillet.  When the butter is melted add the onion cook until it begins to soften, about 3 minutes.  Sprinkle with the flour and stir until it is thoroughly absorbed by the butter and onion. 1-2 minutes.  Whisk in broth, cream and Worcestershire until smooth.  Adjust the heat to a simmer over medium-low heat and cook until the broth has thickened and the onion is tender, about 5 minutes.

Add the cooked shrimp and toss to heat through and coat with the sauce, 1-2 minutes.  Adjust for salt and squeeze the juice from a lemon wedge and mix until well combined.  Add the remaining cowboy butter into the grits until melted.  Spoon the grits into a soup bowl, top with the shrimp and sauce.  Garnish with the crumbled bacon and chopped parsley,  Serve with extra lemon wedges on the side.


  1. Many hot sauces would work but my personal choice would be Cholula.
  2. The longer cooking stone grouind grite work just fine, but by no means use "instant" - one minute - grits.




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