Bring some Cajun flavor to your backyard barbecue with this delicious Shrimp and Grits with Andouille recipe. A splash of Grinders Molten Hot Sauce adds the perfect amount of spice to liven up your meal. So fire up the grill—dinner is about to get a lot more exciting!
Shrimp and Grits with Andouille
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
543
Add a little spice to your grill by making Shrimp and Grits with Andouille with a little Grinders Molten Hot Sauce to kick it in the pants.
Ingredients
- 1 cup grits
- 3 cups water
-
3/4 tsp kosher salt
- 6 oz andouille sausage, diced
- 1 shallot, minced (about 1/4 cup)
- 1 lb shrimp, peeled
- 1 cup heavy cream
- 1 cup beer
-
1 tbsp Code 3 Spices Sea Dog Rub
- 1/2 cup green onions, sliced
- 1/4 cup parmesan, fine grated
-
Grinders Molten Hot Sauce
Directions
- Preheat your Yoder Smoker YS640 to 475°F. Place a Lodge Logic 12” Cast Iron Skillet in the cooker to preheat. When the pan is hot, add the andouille and brown for about 5 minutes, stirring occasionally.
- Add shallot, cook 1 minute. Add the shrimp, cream, beer and Code 3 Spices Sea Dog Rub. Cook until cream is reduced by half, about 15 minutes. Place a lid on the pan to keep warm.
- Combine the grits, water and salt in a Lodge Logic 12” Cast Iron Skillet. Cook, stirring occasionally until water is absorbed, about 15 minutes. Fold into the grits the shrimp and andouille mixture.
- Turn the cooker down to 350°F. Cook 10 more minutes, until grits are tender and the whole mixture has tightened up. Fold in the parmesan and green onions. Top with Grinders Molten Hot Sauce.
Nutrition
Nutrition
- Serving Size
- 12.74 oz
- per serving
- Calories
- 543
Amount/Serving
% Daily Value
- Carbs
- 16 grams
- Protein
- 45 grams
- Fat
- 31 grams
- Sodium
- 2022 milligrams
