Bone Suckin’® Shrimp and Grits Recipe
Prep Time

Cook Time

Total Time


Make this classic Southern barbecue recipe Bone Suckin’ good!
Recipe type: Entree
Serves: 8

  • —–Shrimp—–
  • Bone Suckin’® Sauce, Hot Thicker Style, 1½ cups
  • Bone Suckin’ Seasoning & Rub, 1 Tbsp.
  • Frozen Shrimp, med size, peeled, thawed & drained, 2 lbs.
  • Vegetable Stock or Fish Stock, 2-3 cups
  • Vegetable Oil, ¼ cup
  • Onion, med size & chopped, 1
  • Celery Stalks, chopped, 2
  • Green Pepper, med size, chopped, 1
  • Garlic Cloves, chopped, 2
  • Lemon Juice, 1 tsp.
  • Worchestershire Sauce, ½ tsp.
  • Fresh Lemon Juice, 6 Tbsp.
  • —–Grits—–
  • Milk, 2½ cups
  • Water, 2½ cups
  • Uncooked, Quick-Cooking Grits,1½ cups

  1. Before cooking food, heat oil in a Dutch Oven or large pan over medium heat. Stir in flour and cook, stirring constantly, until flour is caramel colored (about 8-10 minutes). Add onion, celery, pepper, Bone Suckin’ Seasoning and garlic. Cook, stirring often (about every 5-7 minutes), until tender.
  2. Stir in 2 cups of stock, Bone Suckin’ Sauce, lemon juice, and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally, for 20-30 minutes.
  3. Add Shrimp and cook 10 minutes, stirring in ½ to 1 cup of remaining stock, to desired consistency.
  4. Meanwhile, bring milk and 2½ cups water to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve shrimp over grits. Recipe serves 8.


Bone Suckin’® Shrimp and Grits Recipe  Buy Bone Suckin’ Sauce Hot Thicker Style  >>

  Buy Bone Suckin’ Seasoning and Rub >>