Pepper Jelly Glazed BBQ GA Shrimp with Fresh Yellow Corn Grits

Chef Julio Delgado View Bio


Glazed Shrimp:

  • 20-24 Jumbo GA white shrimp, tail on, peeled and deveined
  • ½ cup BBQ Rub
  • 2 tbsp olive oil
  • Salt
  • ½ cup Pepper Jelly
  • ½ cup chopped chives and parsley (for serving)
  • 1 lemon, cut in half (for serving)

Yellow Corn Grits:

  • 12 ears fresh yellow corn, shucked
  • ¼ cup finely grated parmesan cheese
  • 10 tbsp butter, cut into tablespoons


Yellow Corn Grits:

  1. Cut the stem end off of each ear of corn just enough to create a flat surface on which to stand each ear vertically.With a sharp paring knife, cut off only the tips of the kernels on all sides so that the pulp inside each kernal is exposed. Reserve the partial kernels.
  2. With a large spoon, scrape all of the pulp from each ear and add the pulp to the reserved partial kernels.
  3. Heat 1 tbsp butter over medium high heat and add the corn mixture to the pan. Stir frequently and cook for about 4 minutes.
  4. Whisk in the remaining butter tablespoon by tablespoon. Add parmesan cheese and stir. Taste for seasoning.

Glazed Shrimp:

  1. Season the Shrimp with the BBQ rub and salt.
  2. Heat the oil on high in a sauté pan. Sear the shrimp over high heat in batches, about 2 minutes on each side. Set aside.
  3. Heat pepper jelly in microwave for about 30 seconds or until melted. Use this to glaze shrimp with a silicone brush or by tossing each in the hot pepper jelly.


Place the corn grits in a bowl or plate and arrange 3-4 shrimp on top of each serving. Garnish with herbs and a squeeze of lemon.