How To make Hush Puppy Grits

BBQ Shrimp and Grits Recipe | Grilled Shrimp and Cheese Grits on the Big Green Egg

BBQ Shrimp and Grits Recipe with Grilled Shrimp, a Cajun Andouille Sausage Sauce and Cheese Grits

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My BBQ Shrimp and Grits recipe is one you have to try. I started with 13-15 count Gulf Shrimp, some cajun andouille sausage and yellow stone-ground grits.

I fired up my Big Green Egg with some B&B Lump Charcoal and got it up around 350. First I grilled my cajun andouille sausage for about 20-25 minutes and sliced it into small medallions.

I cooked 1 cup of grits to package directions using chicken broth (but you can use water). Ince the grits are done, add some parmesan and cream cheese and keep them warm while you grill the shrimp.

After the sausage is cooked and sliced, place it all in a cast iron skillet with a little bacon grease and place it back right on the grate. Let the skillet get hot again and start adding all your other ingredients. Once the sauce is starting to get together, it's time to grill the shrimp.

I liberally seasoned my shrimp with my Killer Hogs Hot Rub - but use any spicy seasoning here you like. Them I place the shrimp directly on the grate for 1.5 minutes on each side. When the shrimp are almost done, throw them in the skillet and toss them in that rich, buttery sauce to finish.

All that's left at this point is to make the dish. I just place my cheese grits on a platter and top with the shrimp and cajun andouille sausage sauce. Little more lemon juice, some green onions and crumbled bacon really set it off on top.

BBQ Shrimp and Grits Recipe

- 1lb Raw Gulf Shrimp Jumbo 13-15count peeled & deveined, tail on
- 1lb Andouille Smoked Sausage
- 6 slices Bacon crumbled (reserve drippings for sauce)
- 8oz Butter
- 1/3 cup Worcestershire Sauce
- ¼ cup Flat leaf Parsley chopped
- ¼ cup Green Onion (white parts) chopped
- 3-4 cloves Garlic
- 2 Lemons halved
- 2 Tablespoons Killer Hogs Hot Rub
- 16oz Chicken Broth
- 1 cup Stone Ground Yellow Corn Grits
- ¼ cup Parmesan Cheese grated fine
- ¼ cup Cream Cheese

Directions:

1. Prepare Big Green Egg or other grill for grilling at medium high heat 350⁰.

2. Place Andouille Sausage on grill and cook until internal temperature reaches 165⁰ about 30 minutes, turning as needed.

3. Heat chicken broth to boil over medium high heat and stir in grits. Reduce heat to low and simmer the grits for 20-30 minutes or until thick, stirring often. Stir in Parmesan and Cream cheese and keep warm until ready to serve.

4. Season shrimp on both sides with the Hot BBQ Rub.

5. Remove the sausage from the grill and slice in half lengthwise then chop into small pieces.

6. Place a cast iron skillet on the grill and add the sausage and 1 Tablespoon of bacon drippings. Brown sausage for 2-3 minutes on all sides.

7. Add Garlic, Parsley, and green onion and sauté for a couple minutes. Add Worcestershire and juice from 1 ½ lemons, stir to combine and melt in the butter a little at a time.

8. Place seasoned shrimp on grill for 1 ½ minutes each side. Add shrimp to the iron skillet and toss to coat. Cook the shrimp in the sauce for 1-2 minutes and remove from the grill.

9. To serve: Spoon the grits onto a large plate or platter and ladle the shrimp and sauce over the top. Garnish with finely chopped green onion and crumbled bacon.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

Jalapeno Cheddar Grits Recipe

Great for a Saturday morning breakfast and a way to use those Jalapeno peppers this time of year!

Here are the ingredients:
1/2 Cup Grits
1 Cup Whole Milk
1 Cup Ham Stock ( or Chicken Broth/Stock)
2 Large Jalapeno Peppers & About 2 T Finely Chopped Red Onion
1/2 Cup Cheddar Cheese or Cheese Blend
Salt
Top with Sharp Cheddar Cheese and Green Onion

You have to try these huge seafood-stuffed hushpuppies!

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How to make the BEST cheese grits !

Hey y'all!! These are the BEST grits ever!!! Everyone always ask me how I make my grits because they are slap ya mama, ya auntie and your cousin good !! Cheesy, creamy , and thick ! No soupy ass grits allowed where I'm from! Here's what you'll need
1 cup quick grits
4 cups water
1 tablespoon of knorrs seasoning or chicken bouillon
1 tablespoon salt
1 cup heavy cream
2 tablespoon butter
Cheese of choice .. now on this part please use as much cheese as you'd like . I just eyeballed mine . And adjust as needed !

Wanna know how I lost 115 lbs eating like this and No cardio ! Grab my step by step guide book

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Hush Puppy Recipe - What's Cooking with Paula Deen

On today's episode of what's cooking with Paula Deen, Paula talks about her hush puppy recipe, tips to make them awesome and offers the best way to making delicious fried fish.

Tips:
1. Use Peanut Oil
2. Use Self Rising Corn Meal and flour - but don't use a lot of salt as they are in the self rising products
3. Use Alabama King for your Corn Meal. Paula has been using it for over 40 years.
4. The most important ingredient in the hush puppies is the onion
5. Dip your spoon in cold water to make it easier for the hush puppy to come off the spoon
6. Flip them over with a slotted spoon so you don't get too heavy on one side.
7. For extra zing, feel free to add in jalapenos

Hush Puppies

Ingredients:
1 1/2 cups self rising corn meal
1/2 cup self rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg lightly beaten
onion, chopped

Directions:
1. Combine corn meal, flour, baking soda and salt. Whisk together.
2. Add egg.
3. Slowly add buttermilk while whisking. Continue to whisk until thick consistency.
4. Stir in chopped onion and let sit for a few minutes to thicken.
5. Use a teaspoon to scoop batter into fryer. Make sure to dip the teaspoon in cold water each time before scooping batter.
6. Drop heaping teaspoon of batter into fryer and turn them quickly to fry them evenly on both sides.
7. Fry until golden brown.



FRIED FISH

1. Season with salt and pepper (use a generous amount of salt).
2. Season with old bay (also contains salt so be careful not to put too much salt).
3. Create coating by combining four parts flour to one part corn meal.
4. Sprinkle fish with buttermilk (optional)
5. Coat fish in mixture
6. Deep fry in peanut oil, at about 350 degrees F
7. Fry until fish has just loss its translucent look (this won’t take long).

Dinner for today is Fried Fish & Grits Hushpuppies ????

Dinner for today is
Fried Fish & Grits Hushpuppies ????