BBQ Shrimp and Grits Recipe
My BBQ Shrimp and Grits recipe is one you have to try. There are three different components of this dish – and you really need to cook all of them at the same time – but you can have this dish completed in about 45 minutes, so it’s not a long cook at all. I started with 13-15 count Gulf Shrimp, some cajun andouille sausage and yellow stone-ground grits. Then fired up my Big Green Egg with some B&B Lump Charcoal to 350 degrees. You can use any grill here – but you just want a good fire holding it around 350 degrees.
First I grilled my cajun andouille sausage for about 20-25 minutes and sliced it into small medallions. Then while the sausage is grilling, I cooked 1 cup of grits to package directions using chicken broth (but you can use water). Once the grits are done, add some parmesan and cream cheese and kept them warm while I finished the rest of the BBQ Shrimp and Grits.
Then I started working on my BBQ Shrimp Sauce. I threw the sliced sausage in my cast iron skillet with a little bacon grease and placed it back right on the grate. I let the skillet get hot again and started adding the other ingredients. Once the sauce started coming together and the garlic was cooking and the butter was melting – I grilled the shrimp.
I liberally seasoned my shrimp with my Killer Hogs Hot Rub – but use any spicy seasoning here you like. Them I placed the shrimp directly on the grate for 1.5 minutes on each side. When the shrimp were almost done, I threw the grilled shrimp in the skillet and tossed them in that rich, buttery sauce to finish.
All that’s left then is to make the dish. I just place my cheese grits on a platter and top with the shrimp and cajun andouille sausage sauce. A little more lemon juice, some green onions and crumbled bacon really set it off on top.
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BBQ Shrimp and Grits Recipe
Description
BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits. This recipe is rich and delicious.
Ingredients
- 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
Instructions
- Prepare Big Green Egg or other grill for grilling at medium high heat 350⁰.
- Place Andouille Sausage on grill and cook until internal temperature reaches 165⁰ about 30 minutes, turning as needed.
- 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.
- Season shrimp on both sides with the Hot BBQ Rub.
- Remove the sausage from the grill and slice in half lengthwise then chop into small pieces.
- 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.
- 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.
- 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.
- 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.
- Category: Entree
- Cuisine: Barbecue
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OMG THIS WAS A GREAT DISH FULL OF FLAVOR WILL DEFINITELY MAKE IT AGAIN THE LEMON HIGHLIGHTS THE DISH ALONG WITH ALL THE OTHER INGREDIENTS.
Malcom hello I have been watching your bbq forawhile. I am totaly! In awwwwwww,lol Seriously I have used a couple of your recipes,you have made me a hero of the SMOKE! I have qstn. I have purchased my first pellit smoker a PIT BOSS. There is not much to go on in instructions. WHERE can I find operation info? TRICKS and whatnot. Thank you soooo much,for what you do.
I would recommend going to YouTube and checking out some pit boss videos. And you can also check out https://www.bbq-brethren.com/forum/ to get some feedback from other people who have the same it.
I have to say I love everything you’ve put out there and even purchased your rubs and your knives (which I can’t get in NJ). Thanks Malcolm-awesome stuff. Love the videos.
You should have a cookbook. I just made this recipe it was excellent. I have been following you for about two years usually smoking recipes. Just want to say thanks for your help .
I’m working on a cookbook- it’s harder than it sounds.
I’d like one with your autograph!
Just made this for our NFL draft party… awesome dish and recipe, rave reviews all around… thanks, Malcom!
I also made this shrimp and grits recipe. Your instructions are on point…I have also been following you on HowToBBQRight….your definitely #1 in my book
Malcom, you have just out done yourself, this recipe looks amazing!! you definitely need a cookbook. In all your recipes, the way you explain everything on how to smoke, makes it a lot of fun and I enjoy smoking food. Thanks!!
I’ve made probably 10-15 of Malcoms recipes and they are all great. The pulled pork several folks said was the best they’ve had. This recipe here…is simply AMAZING. Just finished it and it’s the best thing I’ve ever cooked hands down. I always check out how to bbq right on YouTube and listen to the podcasts on road trips. If you want an awesome, rich shrimp recipe this is it. Father in law said it’s a $25+ plate no questions
Thank you Malcom
★★★★★