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.
BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits. This recipe is rich and delicious.
1lb Raw Gulf Shrimp Jumbo 13-15count peeled & deveined, tail on
1lb Andouille Smoked Sausage
6 slices Bacon crumbled (reserve drippings for sauce)
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
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.