Carolina Heat BBQ Sauce. 3 TBLS
Fresh Large Shrimp/ Cleaned. 12 Ea.
Andouille Sausage/ Sliced. 1 Cup.
Sliced Port Bacon/ Diced. 1/2 Cup
Red Bell Pepper/ Diced. 1/4 Cup
White Onion/ Diced. 1/4
Fresh Garlic/ Finely Chopped. 3 Large Cloves
Scallion,”Green Onion”/Bottoms Dices. 1 oz
Scallion “Tops”/ finely sliced into Rings. 1 oz
Chicken Stock. 1 Cup
Black Pepper. 1/2 Tsp
Onion Powder. 1/2 Tsp
Garlic Powder. 1/2 Tsp
Paprika. 3/4 Tsp
Fresh Lemon Wedges. 1 Lemon
Tabasco. 9 Drops
Ground Parmesan Cheese. 2 oz
Cheese Grits
2 Cups Water
1/2 cup Quaker Quick Grits
4 oz Shredded Cheddar Cheese
1/4 Tsp Salt
1/4 Cup Milk
In a Saucepan slowly add Grits to boiling water add Salt and stir. Reduce heat to Med/Low, cover and allow to cook 5 to 7 minutes. Add Milk and stir. Once mixture is smooth and creamy add Cheese and remove from heat. Let Stand.
In a Medium Sauté Pan add Diced Bacon to an already very warm Pan. Cook Bacon while slowly adding Andouille Sausage and Diced Vegetables. Mix, move to center, add Fresh Shrimp around mixture. Cook until lightly Pink in color, turn over and cook until Pink again.Toss mixture and add all dry Spices. Add 1 cup of Chicken Stock, BBQ Sauce, and Tabasco, Mix well, and remove from heat.
In a Large Bowl, place 3 Large Spoonful's of Cheese Grits. Place 4 Large Spoonful’s of Shrimp Mixture on Top, sprinkle with Parmesan Cheese and Spring Onion Tops. Add Fresh Lemon Wedge, and Serve.
