Ingredients
- 4 tablespoons olive oil, divided
- ½ yellow onion, diced small
- 2 cups grits
- 6 cups water
- 1 cup shredded Cheddar cheese
- 2 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- ½ cup vinegar-based Carolina-style BBQ sauce
- Reynolds Wrap® Heavy Duty Aluminum Foil
Why This Dish Is Amazing
Tips From The Kitchen
- Stir the grits constantly while cooking to prevent lumps.
- Add a little butter or cheese to the grits for extra creaminess and flavor.
Step 1
Warm your grill to high. While it’s warming up, heat a tablespoon of olive oil in a large pot over medium-high heat. Toss in the onions and cook them until they’re nicely browned, about 6 to 8 minutes. Next, add the grits and 6 cups of water, stirring occasionally over medium-low heat. Let the grits cook until they’ve absorbed all the water and are nice and tender, which should take around 20 to 25 minutes. Once they’re ready, stir in the cheese and season with salt and pepper. Keep the grits warm while you cook the shrimp.
Step 2
Lay a sheet of heavy-duty aluminum foil on the hot grill. In a bowl, mix the shrimp with paprika, cumin, and the remaining 3 tablespoons of olive oil until they’re well coated. Spread the shrimp out on the foil and grill them for about 3 to 4 minutes on each side, until they’re browned and cooked through. Once the shrimp are done, toss them with the BBQ sauce.
Step 3
Serve the shrimp right on top of those cheesy grits and enjoy!
