BBQ Shrimp and Grits

BBQ Shrimp and Grits

Well kiss my grits! We love this restaurant-style shrimp & grits submitted by a Gilbert's customer.

Recipe by Ashley Williams
Ingredients
  • 2 lbs. Shrimp, peeled and deveined
  • 2 links Gilbert’s Andouille Chicken Sausage
  • ½ Medium red onion
  • 1 each Medium red and yellow bell pepper
  • 1 c. BBQ sauce
  • 1 c. Grits
  • 4 c. Water
  • 1 tbsp. Butter
  • ¼ - ½ c. Unsweetened Almond Milk
  • ¼ tsp. Smoked paprika
  • ½ tsp. Garlic powder
  • ½ tsp. Onion powder
  • ½ tsp. Black pepper
  • ½ tsp. Corn starch
  • 1 tbsp. Grapeseed or Olive oil, divided
  • 2 Green onions, chopped for garnish
Instructions
  1. In a large bowl, add the shrimp, seasonings, and ½ tbsp. oil. Toss to combine, then cover & refrigerate.
  2. Pour 4 cups of water into medium pot & add 1 tbsp. of butter and bring to a boil. While water is boiling dice the veggies and the sausage.
  3. Once water is boiling, add the grits and stir well. Once all the grits are mixed in, drop the heat to simmer & allow the grits to cook, stirring occasionally.
  4. As the grits cook, place a medium saucepan over medium heat & add remaining ½ tbsp. of oil. Once oil is hot, add HALF the veggies & sauté until soft. Remove from pan and set aside covered.
  5. Add shrimp in batches to remaining oil, cooking for 2 minutes on each side. Adding more oil if necessary. Remove from pan & set aside covered.
  6. Add remaining veggies and sausage to pan with shrimp drippings and sauté for 3 minutes. After 3 minutes, add the previously cooked sausage and veggies (with accumulated liquid), sauté for a few moments, & add corn starch. Stir until cornstarch is incorporated.
  7. Once cornstarch is incorporated, add BBQ sauce & stir. Once BBQ sauce starts to bubble, add ¼ c. almond milk & stir to combine. Drop the heat to a simmer to allow the flavors to develop the sauce to thicken. I like a lighter in color sauce, so I use ½ c almond milk
  8. Once the sauce has thickened, add the shrimp (and accumulated juices) to the cream sauce & stir. Allow to come to simmer, cover, & remove from heat.
  9. Serve over grits with green onion garnish