Grilled BBQ Shrimp and Cheese Grits with Sausage
Smoky grilled jumbo shrimp and andouille sausage tossed in a buttery Worcestershire-lemon sauce, served over creamy polenta grits enriched with parmesan and cream cheese. This coastal-Southern mashup brings together low-country comfort food with bold BBQ flavors, perfect for entertaining. Grilling the shrimp and sausage adds char and smokiness that the traditional preparation, while the cast iron skillet technique builds a rich, savory sauce right on the grill.
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound andouille sausage, whole
- 6 slice bacon, raw
- 1 cup butter, cold
- ⅓ cup Worcestershire saucesoy sauce + balsamic vinegar1/3 cup soy + 2 tbsp balsamicpescatarianadds glutenadds soy
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Full guide → - ¼ cup Italian flat-leaf parsley, fresh, chopped
- ¼ cup scallion, green parts, chopped
- 3 clove garlic, minced
- 2 lemon, juice only
- 2 tablespoon barbecue rub
- 16 fluid ounce chicken broth
- 1 cup polenta gritscornmeal mush1:1
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- ¼ cup parmesan cheese, grated
- ¼ cup cream cheese, cold
- scallion, for garnish(optional)
Instructions
- 1
Prepare grill for medium-high heat at 350 degrees F.
- 2
Place andouille sausage on grill and cook until internal temperature reaches 165 degrees F, about 30 minutes, turning as needed.
- 3
Heat chicken broth to boil over medium-high heat and stir in polenta grits. Reduce heat to low and simmer for 20-30 minutes, stirring often, until thick.
- 4
Stir parmesan and cream cheese into grits and keep warm.
- 5
Season shrimp on both sides with barbecue rub.
- 6
Remove sausage from grill, slice lengthwise, chop into small pieces, and set aside.
- 7
Place cast iron skillet on grill, add sausage and bacon drippings, and brown for 2-3 minutes.
- 8
Add garlic, parsley, and scallion to skillet and saute for a couple minutes.
- 9
Stir in Worcestershire sauce and lemon juice, then melt in butter a little at a time.
- 10
Place seasoned shrimp on grill for 1.5 minutes per side.
- 11
Add shrimp to skillet and toss to coat, cooking in sauce for 1-2 minutes.
- 12
Remove from grill. Spoon grits onto plate and ladle shrimp and sauce over top.
- 13
Garnish with scallion and bacon.
Tips
Cook bacon separately in a cast iron skillet before grilling to render fat for sauteing the sausage; reserve drippings for depth of flavor.
Add butter to the sauce in small pieces off the grill heat to prevent it from breaking; whisk constantly for a glossy, emulsified sauce.
Use a meat thermometer to ensure andouille reaches exactly 165 degrees F for food safety without overcooking.
Good to Know
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth to restore sauce consistency. Grits are best served fresh but can be refrigerated for 1 day and reheated with additional broth.
Prepare grits up to 4 hours ahead; cool, refrigerate, and reheat gently with chicken broth before serving. Season shrimp and cook sausage up to 1 day in advance. Prepare the Worcestershire-butter sauce components separately and assemble on the grill just before serving for best flavor.
Serve immediately while grits are creamy and shrimp are warm. This dish works well for entertaining 4-6 people; double the recipe for larger gatherings. Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the rich sauce and smoky flavors.
Common Mistakes
Do not skip rendering bacon fat; using it adds essential savory depth to the sausage and sauce.
Do not rush the grits; constant stirring prevents lumping and ensures creamy texture.
Do not add all butter at once to the sauce; adding it gradually off heat prevents the emulsion from breaking into greasy puddles.
Do not overcook shrimp on the grill; 1.5 minutes per side is enough; finish cooking in the warm sauce.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make this without a grill?
Yes. Cook sausage in a cast iron skillet over medium-high heat on a stovetop for 15-20 minutes. Pan-sear the seasoned shrimp in a separate skillet for 2 minutes per side, then transfer to the sausage skillet with the sauce. The dish will lack the char and smokiness but remains delicious.
What if I don't have polenta grits?
Substitute stone-ground cornmeal, regular grits, or even creamy risotto. Use a 1:1 ratio by volume and adjust liquid as needed; cornmeal may require slightly more broth. The texture will be slightly different but equally satisfying.
How long can I keep leftovers?
Store shrimp and sauce separately from grits in the refrigerator for up to 2 days. Reheat shrimp gently over low heat to prevent them from toughening. Grits can be refrigerated for 1 day and reheated with additional broth, though texture degrades slightly.