Directions

1. To make the grits, bring the water to a boil in a Blacklock 4 quart deep skillet. Slowly add grits whisking constantly until all grits are incorporated. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring frequently to avoid scorching, until the grits are thickened and al dente in texture (softened but not mushy).

   

2. Combine the heavy cream and chicken stock in a Lodge 8” Cast Iron Skillet. When the grits are thickened and softened, whisk in the hot cream and milk mixture and bring back to a simmer. Remove from the heat and stir in the cheeses and butter. Cover with a lid and set aside.

   

3. Thread the shrimp onto skewers. Season on both sides with the Cattleman’s Grill Blackening Seasoning. Cook the skewered shrimp on the griddle, cooking with the lid open. Brown the surface of the shrimp, then flip. Repeat. Remove from the grill. The shrimp do not need to be fully cooked at this point.

   

4. To make the sauce, heat the oil in a Lodge 12” steel skillet. Add the onion and cook over
   medium heat until lightly browned around the edges.

   

5. Add the garlic, rosemary and Cattleman’s Grill Blackening Seasoning. Cook for about one
   minute, until fragrant, but not browned.

   

6. Add the W sauce and beer. Bring to a simmer and reduce by half. Stir in the cream, then reduce the heat to low. Add the shrimp. Then begin adding the butter slowly, stirring constantly and adding more butter as it melts until all butter is incorporated. Taste and season with salt and lemon juice as needed.

   

7. Serve the shrimp and sauce over the grits. Top the BBQ Shrimp & Grits with fresh minced
   parsley for garnish, and of course, more hot sauce.