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RECIPE
15 INGREDIENTS 8 STEPS 1hr 10min

BBQ Shrimp and Grits

5.0
1 Ratings
BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits. This recipe is rich and delicious.
BBQ Shrimp and Grits Recipe | SideChef
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BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits. This recipe is rich and delicious.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr 10min
Total Time
$15.54
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 lb
Jumbo Shrimp , deveined, peeled
1 lb
Andouille Sausages
6 slices
1 cup
1/3 cup
Worcestershire Sauce
1/4 cup
1/4 cup
Scallions , chopped
3 cloves
2
Lemons , halved
2 Tbsp
Barbecue Rub
Used Killer Hogs Hot BBQ Rub
16 fl oz
Chicken Broth
1 cup
Polenta Grits
1/4 cup
1/4 cup
Cream Cheese
to taste
Scallions
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
2435
FAT
173.3 g
PROTEIN
116.8 g
CARBS
93.9 g

Cooking Instructions

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Step 1
Prepare Big Green Egg or other grill for grilling at medium high heat 350 degrees F (18 degrees C).
Step 2
Place Andouille Sausages (1 lb) on grill and cook until internal temperature reaches 165 degrees F (73 degrees C) about 30 minutes, turning as needed.
Step 3
Heat Chicken Broth (16 fl oz) to boil over medium high heat and stir in Polenta Grits (1 cup) . Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan Cheese (1/4 cup) and Cream Cheese (1/4 cup) and keep warm until ready to serve.
Step 4
Season Jumbo Shrimp (1 lb) on both sides with the Barbecue Rub (2 Tbsp) .
Step 5
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.
Step 6
Add Garlic (3 cloves) , Italian Flat-Leaf Parsley (1/4 cup) and Scallions (1/4 cup) and sauté for a couple minutes. Add Worcestershire Sauce (1/3 cup) and Lemons (2) Juice, stir to combine and melt in the Butter (1 cup) a little at a time.
Step 7
Place seasoned shrimp on grill for 1 1/2 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.
Step 8
Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with Scallions (to taste) and Wright® Brand Smoked Bacon (6 slices) .

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Nutrition Per Serving
Calories
2435
% Daily Value*
Fat
173.3 g
222%
Saturated Fat
89.4 g
447%
Trans Fat
0.4 g
--
Cholesterol
920.8 mg
307%
Carbohydrates
93.9 g
34%
Fiber
7.4 g
26%
Sugars
12.6 g
--
Protein
116.8 g
234%
Sodium
5976.5 mg
260%
Vitamin D
0.2 µg
1%
Calcium
445.4 mg
34%
Iron
14.3 mg
79%
Potassium
729.1 mg
16%
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