Sweet Preacher BBQ Shrimp and Grits
Here’s a classic South Carolina Lowcountry staple combined with good ol’ fashioned Southern BBQ flavors, brought to you by our sensational Sweet Preacher blend. This dish is also loaded with savory andouille sausage and rich cheeses that guarantee decadency.
Sweet Preacher BBQ Shrimp & Grits
Recipe by Brian Gerwig
Multitasking is easy with this recipe. Most of the preparation can be done while the sausage and grits cook. Be sure to stir the grits occasionally to ensure they don’t stick to the pan or clump together. Add ¼ cup of chicken broth to the shrimp and sausage mix if you prefer things less thick. This recipe is ideally prepared on a charcoal grill (for that real BBQ flavor), but can be replicated on a stovetop.
1 link Andouille sausage
1 lb raw shrimp (21-25 ct)
2-3 tbsp Sweet Preacher seasoning
1 cup stone-ground yellow corn grits
4 cups chicken broth
¼ cup cream cheese
¼ cup parmesan cheese, finely grated
2 tbsp vegetable oil
5 cloves garlic, diced
¼ cup parsley, roughly chopped
¼ cup green onion (white part), chopped
⅓ cup Worcestershire sauce
2 lemons, halved
1 stick butter
Parsley to garnish
Preheat your grill to 350°F. Over indirect heat, smoke or grill the sausage for 25-30 minutes (flipping halfway).
While the sausage cooks, skewer shrimp and season with Sweet Preacher. Set aside in the refrigerator.
Cook the grits to package directions, using broth in place of water. Once grits are ready, add in cream cheese and parmesan cheese, stirring until combined.
Remove sausage from the grill and dice into small pieces.
Preheat a large cast iron skillet on the grill. Add in oil and sausage, stirring for about 3 minutes. Add in garlic, parsley and green onion. Sauté for 1-2 minutes.
Add in Worcestershire sauce and the juice from 2 lemons. Toss in the squeezed halves for extra citrus flavor. Add a stick of butter, stirring until it melts.
While the butter melts, add the shrimp to the grill. Over direct heat, grill shrimp for about 2 minutes each side. Once shrimp are cooked, add them to the skillet, stirring to combine.
Remove skillet from the grill and plate in order: cheesy grits, BBQ shrimp and sausage mix, parsley garnish. Serve hot and enjoy!
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