These blue cheese grits have been a long time comin’. In fact, it was these grits that inspired the rest of my Southern menu and dinner party.
This is how a menu comes to life, more often than not: I become obsessed with one idea, and then it builds from there. I believe I actually first dreamed these up to rest alongside a chicken-fried steak. But alas – I realized Thomas Keller’s fried chicken would make an equally perfect pair, and more importantly – a perfect video!
{Be on the lookout for that tomorrow – Dan captured me doing a happy dance for the chicken … which I decided to include, because it’s something I do embarrassingly often in the kitchen. Keeping it real, that’s for sure!}
I was surprised to learn that most of my guests had never had blue cheese grits. And then I thought, “Have I ever had blue cheese grits before?”
True story.
I don’t think I had, prior to this meal. I think I’d just seen the idea before, and knew I would love them. What’s not to love? If you love blue cheese, that is. If you don’t, you could easily use your own favorite cheese instead.
Blue cheese grits that began as a side dish in my head ended up as an appetizer once I thought of throwing shrimp into the mix. Shrimp ‘n grits are a classic Southern combination, but there’s nothing expected about this combination. You might think it sounds like there’s a lot going on here, in terms of flavors, and there is – between the bold blue cheese and the tangy homemade BBQ sauce.
The BBQ sauce has a lot going on by itself, really. I started with this BBQ sauce I made for pulled pork and worked in some bourbon and other flavors. I’m most proud of the addition of rosemary – paired with the lemon, it makes this sauce unique … and it goes oh-so well with the grits.
Together, this stuff is so outrageously good that if you choose to greet your guests with one of these little cups of goodness, you better come with it as far as the rest of the meal goes.
You’re setting the bar high. There’s no room for disappointment here. Good thing Thomas Keller’s fried chicken is coming up next! That’ll surely seal the deal. 
This recipe is part of my Southern {Summer} Charm dinner party menu. Click here to get it! Planning Tip: Make the BBQ sauce 3 -4 days in advance of dinner party. Make the grits one hour before guests arrive, and leave them over low heat, covered, until serving time. Pop shrimp into the oven 10 minutes before guests arrive.
Blue Cheese Grits
- 4 cups low-sodium chicken stock {plus more if you’ll be making the grits ahead}
- 1 cup old-fashioned grits
- 1/2 stick unsalted butter
- 1/2 cup heavy cream
- 4 ounces blue cheese, crumbled {spring for the good stuff – I use Maytag here}
- Freshly ground black pepper
Heat stock in a saucepan over medium heat until boiling. Stir in grits and reduce heat to medium-low. Cook for about 20 minutes, stirring occasionally, until grits are tender and stock is absorbed. Stir in butter, cream, and cheese. Season to taste pepper (you shouldn’t need additional salt – the blue cheese adds plenty) Cover and sit over low heat for up to 30 minutes (stir and add more stock before serving if needed).
Make-Ahead Tip: Grits are creamiest when made fresh, but if you simply MUST make them a day or two in advance, you can! Store in refrigerator and reheat in pan before serving. Whisk well to break up and add additional liquid if necessary.
Bourbon BBQ Shrimp with Rosemary + Lemon
- 2 tablespoons unsalted butter, divided
- 1 cup chopped onion {1 small onion or 1/2 a large}
- 1 tablespoon minced garlic
- 1 cup organic ketchup
- 1/4 cup bourbon
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 2 tablespoons maple syrup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot pepper sauce
- Juice of 1 lemon
- 1 teaspoon finely chopped rosemary
- 1 pound jumbo shrimp, peeled and deveined
Heat butter in a medium saucepan over medium heat. Add onion and sauté for 5 minutes, until soft. Add garlic and let it cook until fragrant (30 seconds). Stir in remaining ingredients through hot pepper sauce. Bring to a boil, lower heat and cook for 45 minutes or so, until thickened. Remove from the heat; stir in lemon juice and rosemary. Blend using a hand blender if you have one – if not, you can process in a blender or food processor.
Make-Ahead Tip: Sauce can be made up to 1 week in advance. Store in refrigerator.
Preheat broiler. Spread half the sauce into an 8×8-inch baking dish and add the shrimp. Pour remaining sauce over top. Broil for 6 – 8 minutes, depending on size of shrimp. Serve grits in small glasses or bowls with shrimp (the number will depend on how large your shrimp are – just divide them up according to how many people you’re serving).
Makes 6 – 8 servings. (Note that the glasses shown in the picture are huge servings of grits – more like double or even triple a normal appetizer serving size. What can I say? I’m a sucker for a cute serving dish.)
These look incredible! I love traditional shrimp and grits, but I think these sound even better. Are the flavors too strong to serve this in entree-sized portions instead of as an appetizer?
Maggie @ A Bitchin’ Kitchen recently posted..Green Chili Cheeseburgers
Thanks, Maggie! You could definitely serve this as a main course instead. Let me know what you think if you try it! xxSAS
I’m vegetarian so I will be making the grits without the shrimp. And I cannot wait!
Gini Dietrich recently posted..Social Media and Its Effect On Suicide
The grits without the shrimp are AMAZE. I want to make them all the time. Miss you, friend!
I was never really a huge fan of grits until I tried them at 1300 Filmore in San Francisco. Classic Shrimp and Grits. They were awesome. I’ll have to add some blue cheese next time. They look so smooth!
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