It’s BBQ time! This shrimp and grits dish is the perfect summer meal

Niamh Maher

Brought to you by Kerrygold

Step away from the burgers, it’s time to impress.

We have had an unbelievable few weeks of weather this summer and rumour has it that July is meant to be a scorcher too. Now that we can start enjoying the summer with friends more, what better way to soak up that sun and enjoy great company than with a good old summer barbecue? Now, we know that generally barbecues and burgers go hand in hand but we were thinking of switching things up this year.

Yes, burgers are an absolute classic, you can’t beat them, everyone adores them… but everyone is doing them and there’s only so much burger one person can take. So, if you’re looking to up the ante this summer and really leave an impression on your guests’ tastebuds, you might want to follow in the footsteps of our dear Aussie friends and throw some gloriously buttery shrimp on the barbie.

With the ‘At home with Kerrygold‘ series on Instagram, there’s one recipe that caught our eye instantly. Ian Marconi of Jackrabbit catering pulled together a BBQ shrimp dish that (no joke) made me go out and buy a BBQ that very day (I didn’t check with my partner and it was a whole thing but honestly, you make this dish for people and any squabbles go right out the window).

The beauty of this series is that it really encourages creativity and, although I truly adore a good barbecue, I would never think to pair these ingredients together but when you see Ian do it and talk about how well they blend it makes perfect sense.

A special mention before we get stuck in to the recipe has to go to the ridiculously tasty chilli lime butter sauce that, in itself, is a complete showstopper but combine it with everything else and you’ll genuinely forget that burgers ever existed.

Here’s what you’ll need:

12 King sized shrimps (in their shell)
2 Punnets of baby corn
5g Olive oil

For the chilli lime butter Sauce:

200g Kerrygold Pure Irish Salted Butter
2 Fresh red chillis (sliced)
4 Scallions (sliced)
50g Fresh coriander (finely sliced)
4 Pickled red or green jalapenos (sliced)
3 Fresh limes (juiced)

For the polenta:

250g Polenta
400ml Coconut milk
600ml Water
50g Kerrygold Pure Irish Salted Butter
Salt & pepper

To garnish:

Toasted sesame seeds
Grated lime zest
Hot sauce
Lime wedges

Here’s what to do:

Tip: Light up the barbecue approximately one hour before grilling, this will ensure your barbecue is nice and hot & that all of the black smoke is burnt off before grilling.

For the chilli lime butter Sauce:

Melt the butter in a pan, ensure that the pan you use will be large enough to toss the shrimp and corn in at a later stage, once they are cooked through on the barbecue
Once the butter is melted, add in the fresh chilli, scallions, fresh coriander and pickled jalapenos, allow this to cook for 2-3 minutes then squeeze in the lime juice

For the grits:

Heat the coconut milk and water in a pot until it starts to simmer
Slowly add in the polenta, whisking continuously to prevent any lumps
When the polenta is smooth, add in the butter and whisk again
Season with salt then take off the heat, cover and leave aside while you Barbeque the shrimp
You will need to re heat and possibly add more liquid before serving, as it may start to solidify if left for a while

For the Shrimp:

Coat the shrimp and corn lightly in olive oil before placing onto the hot barbeque
Cook the shrimp for around 5 minutes per side until nicely charred but still nice and juicy
The corn just needs to be well coloured to give a smoky popcorn flavour with the finishing butter sauce

To serve:

Check your grits and add more hot water while whisking to bring them back to life if necessary, season with salt & pepper.
Add the cooked prawns and corn to the butter sauce and stir gently to coat, you can very gently press the heads of the prawns with a spoon to release the juices for an amazing seafood flavour in your sauce
Spoon the grits onto the plate, top with prawns and corn and spoon over the Kerrygold chilli lime Butter Sauce, drizzle with hot sauce and finish with grated lime zest, lime wedges & toasted sesame seeds, if you so desire

Just a note, we cannot be held responsible for you not being able to get rid of your guests after you serve them a meal like this. It’s the price you may have to pay for perfection.

Check out Ian making this delectable dish below and stay tuned to our Instagram page where there’s an exciting competition coming soon. Happy BBQ!

View this post on Instagram

Get ready for a summer sensation, this recipe for BBQ Shrimp ‘n’ Grits with Chilli Lime Butter from chef Ian Marconi @jackrabbiteats is packed with bright, zingy flavours and a cinch to cook on the barbecue. Ian’s got the full how-to video ready for you here and you can find the full recipe over on our website https://kerrygold.com/ie/recipes/bbq-shrimp-and-grits/ Happy Grilling! . . . . . #homecooking #irelandlockdown #cookalong #kerrygold #butter #grassfed #instafood #foodie #kerrygoldbutter #grassfedbutter #healthyliving #realfood #ireland #recipe #instafood #cooking #delicious #healthy #homemade #recipes #foodlover #sweet #foodpics #BBQ #irishfood
A post shared by Kerrygold Ireland | Butter (@kerrygoldirl) on May 27, 2020 at 2:35am PDT

Brought to you by Kerrygold
Each food expert that features on the #AtHomeWithKerrygold series, shares their tried & tested recipes that you will love to try. With different themed dishes including baking, BBQ & brunch ideas there is something for everyone in the family to enjoy.
You can find all of the At Home With Kerrygold recipes on Kerrygold.com and all the how-to-videos on Kerrygold’s Instagram