Nola Bbq Shrimp & Grits Recipe
Sauteed Gulf Shrimp, Smoky Bacon, Andouille Sausage, Creamy NOLA BBQ Sauce, over Mississippi Stone Ground Grits
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Ingredients
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Shrimp & Sausage
NOLA BBQ Sauce
Grits
Method
Grits Preparation
- 1
In a large saucepan, bring 4 cups of water to a boil over medium-high heat.
- 2
Once boiling, slowly stir in 1 cup of stone-ground grits. Reduce heat to low and cook, stirring occasionally, until thickened (about 20-25 minutes).
- 3
Stir in 1 cup of heavy cream, 2 tablespoons of butter, and salt to taste. Keep warm.
Shrimp & Sausage Preparation
- 4
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
- 5
In the same skillet, add sliced Andouille sausage and cook until browned (about 5 minutes).
- 6
Add minced garlic and chopped green onions, and sauté for an additional 1-2 minutes until fragrant.
- 7
Add the peeled and deveined shrimp to the skillet and cook until pink and opaque (about 3-4 minutes), stirring occasionally.
NOLA BBQ Sauce Preparation
- 8
In a small saucepan, melt 4 tablespoons of butter over medium heat.
- 9
Add Worcestershire sauce, hot sauce, paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Whisk together and simmer for 5 minutes.
Assembly
- 10
To serve, place a generous portion of the creamy grits on a plate.
- 11
Top with the shrimp and sausage mixture, then drizzle generously with the NOLA BBQ sauce.
- 12
Garnish with additional chopped green onions if desired.