Grilled Shrimp over Garlic Cheese Grits
Soak the toothpicks in water for 20-30 minutes. Place one piece of andouille sausage lengthwise down the center of each shrimp. Close each shrimp by sticking…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Cooking tools:
- Grill
- Grill screen
- Toothpick
- Chef's knife
- Cutting board
- Pastry brush
- Saucepan
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
- Tongs
- Mixing bowl
- Serving bowl
- Plate
Ingredients
- 36 Large Shrimp, peeled, butterflied, and deviened
- 4 ounces Andouille Sausage, cut into matchstick sized strips
- 2 Tbl Olive Oil
- 1 Tbl Creole Seasoning
- 36 toothpicks
- 1 Tbl Bacon grease (or Canola oil)
- 1 Tbl Garlic, minced
- 1 tsp Salt
- 2 cups Milk
- 2 cups Chicken broth
- 1 cup Grits
- 1 tsp Creole Seasoning (page xxx)
- 1 tsp Hot Sauce
- 8 oz Sharp cheddar cheese, shredded
- 4 oz Cream cheese
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