Turbodog Barbecue Shrimp and Grits

Name: Turbodog Barbecue Shrimp and Grits
Ingredients: 1 cup grits (I use instant, but use what you like); 1 yellow onion, minced; 1 jalapeno, partially seeded and minced; 4 cloves garlic, minced finely; 2 andouille sausages, diced; 2 Tbsp butter at room temperature; Sea salt; pepper; 2 lbs. large fresh (not frozen) shrimp, completely shelled (tails and all); 1 Tbsp vegetable oil; 1 large head of garlic, minced; 2 large stems of fresh rosemary, left whole, but bruised with the back of your knife; 3 Tbsp Worcestershire sauce; 3 Tbsp Tabasco sauce, or to taste; 1 large lemon, juiced and quartered; 1/3 cup beer (I like Abita Turbodog); 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; 2 tsp cayenne pepper; 2 tsp paprika; 8 tbs butter (one stick) at room temperature

www.craftbeer.com

Recipe for Southern style barbecue shrimp and grits made with Abita Turbo Dog (or your favorite amber ale) served with Andouille sausage.

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Ingredients

1 cup grits (I use instant, but use what you like)
1 yellow onion, minced
1 jalapeno, partially seeded and minced
4 cloves garlic, minced finely
2 andouille sausages, diced
2 Tbsp butter at room temperature
Sea salt
pepper
2 lbs. large fresh (not frozen) shrimp, completely shelled (tails and all)
1 Tbsp vegetable oil
1 large head of garlic, minced
2 large stems of fresh rosemary, left whole, but bruised with the back of your knife
3 Tbsp Worcestershire sauce
3 Tbsp Tabasco sauce, or to taste
1 large lemon, juiced and quartered
1/3 cup beer (I like Abita Turbodog)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 tsp cayenne pepper
2 tsp paprika
8 tbs butter (one stick) at room temperature