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Barbecue Shrimp and Grits

Barbecue Shrimp and Grits with Monterey Jack and Crispy Kale

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Recipe Details


Along South Carolina's coast, in the region known as the Lowcountry, this hearty dish is typically morning fare. But because our grits recipes are so beloved, Chef Shanna's created a version for your dinner rotation, taking it a bit further inland with a sweet, smoky, garlicky barbecue sauce. Crisp kale leaves on top and fresh corn in the cheesy grits root this firmly in summer classic territory.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 600
  • Protein 32g
  • Total Carb 60g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • curly kale
    4 ounces
    curly kale
  • ear corn
    ear corn
  • scallion
  • garlic
    1 clove
  • quick-cooking grits
    1/2 cup
    quick-cooking grits
  • unsalted butter
    2 packets
    unsalted butter
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • barbecue sauce
    3 tablespoons
    barbecue sauce
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • shrimp
    10 ounces

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot with lid
  • 10" medium pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Pat kale dry with paper towel and roughly chop or tear into bite-size pieces, discarding stems; place on a baking sheet and set aside. Shuck corn, discarding husk and silk; slice off kernels, discarding cob. Trim and discard scallion root and thinly slice crosswise, keeping whites and light greens separate from dark greens. Mince garlic.

  2. Bake kale

    Bake kale

    Toss kale on sheet with 1 tablespoon olive oil, then spread in a single layer and roast until crisp and lightly browned, 8-10 minutes. Meanwhile, sprinkle ⅛ teaspoon salt over minced garlic, still on cutting board. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Once kale is crisp, toss with ¼ teaspoon salt, then set aside.

  3. Cook grits

    Cook grits

    In a medium pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits, butter, and ½ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until beginning to thicken, 3 minutes.

  4. Finish cheesy grits

    Finish cheesy grits

    Once grits have thickened, add corn and continue cooking—again, whisking occasionally—until grits have thickened and corn is tender, 2-4 minutes more. Remove pot from heat and whisk in Monterey Jack, ½ teaspoon salt, and black pepper as desired. Cover pot again to keep warm until ready to serve.

  5. Sear shrimp

    Sear shrimp

    In a medium bowl, stir together barbecue sauce, garlic paste, and up to half of cayenne pepper. Pat shrimp dry with paper towel and season with ¼ teaspoon salt and black pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and scallion whites and light greens. Cook, stirring, until shrimp are opaque and just pink, 4-6 minutes total. Remove pan from heat.

  6. Finish and plate barbecue shrimp

    Finish and plate barbecue shrimp

    Using a slotted spoon to leave excess moisture behind, transfer shrimp to bowl with barbecue sauce and toss to coat. Divide cheesy grits between serving bowls (we recommend rinsing the pot ASAP—cooled grits can be a tough scub). Top with barbecue shrimp, then crispy kale. Garnish with scallion dark greens and enjoy!

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