Shrimp and Grits with Andouille
- By Tom Jackson
- Apr 3, 2015
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.
Shrimp and Grits with Andouille Recipe
Yield: 4 servings
- 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
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.