BBQ Shrimp and Grits Recipe | Grilled Shrimp and Cheese Grits on the Big Green Egg

BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits

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My BBQ Shrimp and Grits recipe is one you have to try. I started with 13-15 count Gulf Shrimp, some cajun andouille sausage and yellow stone-ground grits.

I fired up my Big Green Egg with some B&B Lump Charcoal and got it up around 350. First I grilled my cajun andouille sausage for about 20-25 minutes and sliced it into small medallions.

I cooked 1 cup of grits to package directions using chicken broth (but you can use water). Ince the grits are done, add some parmesan and cream cheese and keep them warm while you grill the shrimp.

After the sausage is cooked and sliced, place it all in a cast iron skillet with a little bacon grease and place it back right on the grate. Let the skillet get hot again and start adding all your other ingredients. Once the sauce is starting to get together, it's time to grill the shrimp.

I liberally seasoned my shrimp with my Killer Hogs Hot Rub - but use any spicy seasoning here you like. Them I place the shrimp directly on the grate for 1.5 minutes on each side. When the shrimp are almost done, throw them in the skillet and toss them in that rich, buttery sauce to finish.

All that's left at this point is to make the dish. I just place my cheese grits on a platter and top with the shrimp and cajun andouille sausage sauce. Little more lemon juice, some green onions and crumbled bacon really set it off on top.

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.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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