Seagrove Village MarketCafe is one of our favorite Gulf Coast Restaurants. Located at the corner of 30A and 395 in South Walton, they have been featured in Southern Living, Garden and Gun, Travel & Leisure, and Coastal Living. Known for having the best Seafood and Burgers served in a laid-back atmosphere, you will want to give their Shrimp & Grits a try when visiting this beloved local eatery. Seagrove Village MarketCafe gave us a peek into their kitchen, and offered this delicious top secret recipe for their Barbeque Shrimp & Grits. Now you can enjoy the flavors of 30A in your home when not able to make it to Seagrove Village MarketCafe for your Southern foodie fix.

Lunch Served 7 days a week. Kids menu available. Call for Take-Out. Call 850-231-5736.


Barbeque Shrimp & Grits:

For the Grits:

1 1/4 cup of quick cooking grits

1 cup water

1 1/2 cup cream

2 tbsp. butter

Salt & Pepper (as desired)

Bring the water and cream to a boil in a medium saucepan over medium-high heat. Slowly whisk in the grits and butter. Reduce heat to medium low and cook, stirring frequently, until thickened, about 5 minutes. (NOTE: You can add more cream or water if you prefer thinner grits).  Stir in the smoked gouda cheese. Remove from heat and season with salt and pepper to taste. Cover to keep warm.


For the Barbecue Shrimp:

1 pound of fresh Gulf shrimp

1 cup chopped green onion

1 tbsp. minced garlic

2 sticks of unsalted butter (softened)

1/2 cup of a Cajun blackening spice (make your own or use a pre-made mix such as Old Bay)

Juice of 1 lemon

1 tbsp of Worcestershire sauce

Rinse Gulf shrimp thoroughly in cold water leaving the shells and tails attached and place in large bowl. In a separate bowl, create a spiced butter by mixing together the butter, blackening seasoning, and minced garlic. In a heavy-bottomed pan, heat the butter over medium heat until the butter begins to foam and turn a light brown. Add the shrimp, give it toss, and sauté for 5 minutes or until the shrimp are pink and firm. Place the shrimp on a side plate and cover to keep warm.


In a bowl, add one to two scoops of the prepared grits and top with the barbecue shrimp. Top with the chopped green onions for garnish before serving. Serve with a slice of garlic bread or toast.

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