BBQ Shrimp with Sage Sausage and Smoked Gouda Grit Cake
Prep Time:
2 hours, 30 minutes
Cook Time:
1 hour
Servings:
Ingredients
  • 1 cup quick grits
  • 2 1/2 cup water
  • 1 1/2 cup half and half
  • 2 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/2 pound spicy sage sausage
  • 1 cup smoked gouda, shredded
  • 1/2 cup chopped scallion
  • 1 egg beaten with water
  • 2 cup panko bread crumbs
  • 1 pound jumbo 21/25 shrimp(peeled and devained)
  • 2 tablespoon cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 2 cloves finely chopped garlic
  • 1/2 cup white wine
  • 2 tablespoon worcestershire sauce
  • 4 tablespoon unsalted butter
  • 2 tablespoon sausage pan drippings
  • juice of half lemon
  • salt and pepper to taste
  • fresh chopped parsley
Directions
  1. Step 1: In a non-stick pan or skillet, brown 1/2 pound of sausage until fully cooked. Drain and reserve pan drippings for later use.
  2. Step 2: In a pot, prepare 1 cup grits as directed, combining 2 1/2 cups water, 1 1/2 cup half and half, 2 tablespoons butter and 1/4 teaspoon salt. Keep on a very low simmer stirring every 2 mins until done. Remove from heat and add in browned sausage, 1 cup cheese and 1/2 cup scallion. Reserve part of the scallion for garnish.
  3. Step 3: On a parchment paper-lined baking pan, pour the grits and smooth into an even layer. Let cool completely. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight.
  4. Step 4: Cut out 4 rounds of the grits with a biscuit cutter. Dip rounds in egg wash and then cover fully in 2 cups panko. Repeat until you have 4 rounds. Heat 1/2 inch oil in a heavy skillet and fry 2-3 minutes per side till golden brown
  5. Step 5: Drain on the wire rack. Hold in the oven at 200F to keep warm.
  6. Step 1: Season 1 pound shrimp with 2 tablespoons cajun seasoning.
  7. Step 2: In a non-stick pan or skillet, sear shrimp for 1-2 mins on each side with sausage drippings. Remove shrimp and set aside to prepare sauce.
  8. Step 3: Add more drippings to the pan with chopped garlic, 1/2 cup wine and 2 tablespoons Worcestershire sauce. Add shrimp and the other seasonings to taste. Finish with 4 tablespoons butter and parsley on low heat until butter is incorporated.
  9. Step 4: Spoon shrimp and sauce over grit cake. Garnish with scallion.