SHRIMP AND GRITS Recipe

Prepare the Grits

In a medium saucepan, bring the chicken broth to a boil. Stir in the sweet corn grits and salt. Reduce the heat to low and cook, stirring occasionally, until the grits are creamy and tender, about 20-25 minutes.

Cook the Sausage

In a large skillet over medium heat, add the sliced andouille sausage and cook until browned and crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Cook the Shrimp

In the same skillet, melt 2 tablespoons of butter. Add the shrimp, black pepper, and cook until shrimp are pink and opaque, about 3-4 minutes. Add the cooked sausage back into the skillet.

Make BBQ Butter

In a small bowl, mix the remaining butter with BBQ sauce until well combined. Set aside.

Combine and Serve

Once the grits are cooked, stir in the remaining 2 tablespoons of butter. Serve the grits topped with the shrimp and sausage mixture, and drizzle with BBQ butter. Garnish with chopped green onions.