Oven Barbecue Shrimp & Sweet Potato Grits: A Southern Symphony

There’s something undeniably magical about the way certain dishes evoke memories, transporting you back to specific moments and places. For me, this Oven Barbecue Shrimp & Sweet Potato Grits combination is a culinary time machine. I can vividly recall a breezy afternoon in my grandmother’s kitchen, the air thick with the scent of simmering spices and the promise of a comforting meal. She wasn’t a professional chef, but her cooking possessed a soulful authenticity that few can replicate. This recipe, a gem discovered through the pages of Louisiana Cookin’ Magazine, submitted by Priscilla Yee from Concord, CA, has become my go-to for those special brunches or suppers when I want to share a taste of that cherished Southern hospitality. It’s a dish that bridges the gap between simple comfort and elegant presentation, a testament to the beauty of perfectly balanced flavors and textures.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes (Shrimp) + 20 minutes (Grits, approximate, depending on package directions)
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Adaptable (can be made dairy-free with substitutions)

Ingredients

The beauty of this dish lies in its straightforward yet impactful ingredients, allowing the natural sweetness of the shrimp and potatoes to shine.

For the Oven Barbecue Shrimp:

• 2 lbs medium shrimp, peeled and deveined (preferrably Louisiana shrimp, 41-50 count per pound)
• 1/4 cup unsalted butter, melted
• 1/4 cup chili sauce (tomato-based, store-bought)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons Asian chili-garlic sauce (Sriracha)
• 2 teaspoons Creole seasoning
• 1 garlic clove, minced

For the Sweet Potato Grits:

• 1 cup quick-cooking grits
• 1 (16-ounce) can Louisiana sweet potatoes, drained and mashed
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup shredded smoked Gouda cheese
• 1 tablespoon chopped fresh thyme

For Garnish:

• 4 fresh thyme sprigs
• 4 slices bacon, cooked crisp and chopped

Equipment Needed

• Large mixing bowl
• 13×9-inch baking dish (lightly greased)
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Serving platter

Instructions

This recipe is wonderfully straightforward, making it an excellent choice for weeknight dinners or weekend entertaining. The key is to have your mise en place ready, as the shrimp cooks quickly.

1. Preheat your oven to 350 degrees Fahrenheit. This initial step ensures your oven is at the optimal temperature for even cooking of the shrimp.
2. In a mixing bowl, combine the shrimp with the melted unsalted butter, chili sauce, Worcestershire sauce, lemon juice, Asian chili-garlic sauce (Sriracha), Creole seasoning, and minced garlic clove. Toss everything together thoroughly to ensure each shrimp is well-coated in the flavorful sauce.
3. Pour the coated shrimp mixture into your lightly greased 13×9-inch baking dish. Gently spread the shrimp in a single layer across the dish. This uniform layer is crucial for even cooking, preventing some shrimp from overcooking while others remain underdone.
4. Place the baking dish in the preheated oven. Bake for 12 to 15 minutes. To ensure perfect doneness, stir and turn the shrimp after 8 minutes of baking. You’ll know they’re ready when they turn opaque and pink. Be careful not to overcook, as this can make shrimp tough.
5. In the meantime, cook your grits according to the package directions. This usually involves simmering them with liquid (water or milk, as per your preference and the package instructions) until tender and creamy.
6. Once the grits are cooked, stir in the drained and mashed Louisiana sweet potatoes, unsalted butter, salt, and fresh ground black pepper. Continue to cook over medium-low heat until heated through. This gentle heating allows the flavors to meld beautifully.
7. Stir in the shredded smoked Gouda cheese and chopped fresh thyme into the sweet potato grits. Continue stirring until the cheese is melted and the grits are smooth and creamy. The smoked Gouda adds a wonderful depth of flavor that complements the sweetness of the potatoes.
8. To serve, spoon the sweet potato grits onto your serving platter. This forms a luscious, creamy bed for the star of the dish.
9. Next, top the grits with the oven-barbecued shrimp and their delicious sauce. Ensure you get plenty of that flavorful sauce onto the grits.
10. Finally, garnish with fresh thyme sprigs and crumbled bacon. The fresh thyme adds a fragrant herbal note, and the crispy bacon provides a delightful textural contrast and salty finish.

Expert Tips & Tricks

• Shrimp Size Matters: While medium shrimp are specified, if you have larger shrimp, they will likely take a minute or two longer to cook. Keep an eye on them to avoid overcooking. If using smaller shrimp, reduce the baking time slightly.
• Grits Consistency: For the creamiest grits, use whole milk or half-and-half as your liquid, rather than just water, if the package directions allow. If you prefer a looser grit consistency, add a touch more liquid.
• Make-Ahead Magic: The bacon can be cooked a day in advance and stored in an airtight container. The sweet potato mash can also be prepared ahead of time and gently reheated before stirring into the grits. The shrimp sauce can be mixed together, but it’s best to add the shrimp to the sauce just before baking.
• Spice Level Adjustment: If you enjoy a spicier kick, feel free to increase the amount of Asian chili-garlic sauce. Conversely, if you prefer it milder, reduce it or omit it entirely.
• Smoked Gouda Swap: While smoked Gouda is exceptional here, if you can’t find it, a sharp cheddar or Gruyère would also be delicious.

Serving & Storage Suggestions

This dish is best served immediately, while the shrimp are perfectly cooked and the grits are warm and creamy. The vibrant colors and enticing aroma make for a beautiful presentation.

• Serving: Present the Oven Barbecue Shrimp & Sweet Potato Grits on a large platter, allowing guests to serve themselves. Alternatively, you can plate individual portions, ensuring each serving gets a generous portion of both the shrimp and the grits, along with a sprinkle of bacon and a fresh thyme sprig. A side of crusty bread for soaking up any extra sauce is always a welcome addition.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, gently warm the grits and shrimp separately in a covered skillet over low heat, or in the microwave at 50% power, stirring frequently. Be cautious not to overcook the shrimp when reheating.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for this delicious dish. Please note that these values can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	854.3 kcal
Calories from Fat		404 g
Total Fat	45 g	69 %
Saturated Fat	21.9 g	109 %
Cholesterol	390.2 mg	130 %
Sodium	2749.9 mg	114 %
Total Carbohydrate	61.9 g	20 %
Dietary Fiber	5.2 g	20 %
Sugars	8 g	31 %
Protein	48.3 g	96 %

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free, assuming your Creole seasoning and Worcestershire sauce do not contain gluten.
• Dairy-Free: For a dairy-free version, you can substitute the butter with a high-quality plant-based butter alternative and use a dairy-free shredded cheese alternative for the Gouda.
• Vegetarian: While the shrimp is the star, you could adapt this by using firm tofu or large chunks of roasted cauliflower instead of shrimp, adjusting the cooking time as needed.
• Sweet Potato Purée: If you can’t find canned Louisiana sweet potatoes, you can roast or boil fresh sweet potatoes until tender, mash them, and use them in place of the canned.

FAQs

Q: Can I make this dish ahead of time?
A: While the shrimp is best cooked fresh, the bacon can be cooked in advance, and the sweet potato mash can be prepared ahead and reheated. The grits are also best made just before serving.

Q: What kind of shrimp is best for this recipe?
A: Medium shrimp, specifically Louisiana shrimp in the 41-50 count per pound range, are recommended for their size and flavor. However, other medium shrimp will also work well.

Q: How can I prevent the shrimp from becoming rubbery?
A: The key is to avoid overcooking. Keep a close eye on the shrimp during the baking process and remove them from the oven as soon as they turn pink and opaque. Stirring halfway through helps ensure even cooking.

Q: What can I use if I don’t have smoked Gouda cheese?
A: A sharp cheddar cheese or Gruyère cheese would be excellent substitutes, offering a rich and slightly nutty flavor.

Q: Is the chili sauce used in this recipe very spicy?
A: The chili sauce is typically a tomato-based sauce, similar to ketchup but with a bit more tang. The spice comes from the Asian chili-garlic sauce (Sriracha), which you can adjust to your preference.

Final Thoughts

This Oven Barbecue Shrimp & Sweet Potato Grits is more than just a meal; it’s an experience. It’s a dish that brings warmth, comfort, and a touch of Southern charm to any table. The succulent, tender shrimp coated in a zesty, savory sauce, nestled atop creamy, slightly sweet grits, creates a symphony of flavors and textures that is utterly irresistible. I encourage you to try this recipe, to gather your loved ones, and to savor every bite. It’s the kind of food that sparks conversation, creates lasting memories, and leaves everyone feeling wonderfully nourished. Serve it with a crisp green salad and a glass of chilled white wine or a refreshing sweet tea for a truly complete Southern feast. Don’t forget to share your culinary adventures and any tweaks you discover!