BBQ Shrimp and Grits Recipe

BBQ Shrimp and Grits Recipe

BBQ Shrimp and Grits Recipe

– 1lb Raw Gulf Shrimp Jumbo 13-15count peeled & deveined, tail on
– 1lb Andouille Smoked Sausage
– 6 slices Bacon crumbled (reserve drippings for sauce)
– 8oz Butter
– 1/3 cup Worcestershire Sauce
– ¼ cup Flat leaf Parsley chopped
– ¼ cup Green Onion (white parts) chopped
– 3-4 cloves Garlic
– 2 Lemons halved
– 2 Tablespoons Killer Hogs Hot Rub
– 16oz Chicken Broth
– 1 cup Stone Ground Yellow Corn Grits
– ¼ cup Parmesan Cheese grated fine
– ¼ cup Cream Cheese

Directions:

1. Prepare Big Green Egg or other grill for grilling at medium high heat 350⁰.

2. Place Andouille Sausage on grill and cook until internal temperature reaches 165⁰ about 30 minutes, turning as needed.

3. Heat chicken broth to boil over medium high heat and stir in grits. Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan and Cream cheese and keep warm until ready to serve.

4. Season shrimp on both sides with the Hot BBQ Rub.

5. Remove the sausage from the grill and slice in half lengthwise then chop into small pieces.

6. Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.

7. Add Garlic, Parsley, and green onion and sauté for a couple minutes. Add Worcestershire and juice from 1 ½ lemons, stir to combine and melt in the butter a little at a time.

8. Place seasoned shrimp on grill for 1 ½ minutes each side. Add shrimp to the iron skillet and toss to coat. Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.

9. To serve: Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with finely chopped green onion and crumbled bacon

 

Source: HowToBBQRight