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
Bacon (6 slices)
.
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