Name: BBQ Shrimp with Sage Sausage and Smoked Gouda Grit Cake
Prep time: 2 h 29 min 59 s
Cook time: 59 min 59 s
Total time: 3 h 29 min 59 s
Yield: 4
Cuisine: American
Ingredients: 1 cup quick grits; 2 1/2 cup water; 1 1/2 cup half and half; 2 tablespoon unsalted butter; 1/4 teaspoon kosher salt; 1/2 pound spicy sage sausage; 1 cup smoked gouda, shredded; 1/2 cup chopped scallion; 1 egg beaten with water; 2 cup panko bread crumbs; 1 pound jumbo 21/25 shrimp(peeled and devained); 2 tablespoon cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1/2 teaspoon dried thyme; 2 cloves finely chopped garlic; 1/2 cup white wine; 2 tablespoon worcestershire sauce; 4 tablespoon unsalted butter; 2 tablespoon sausage pan drippings; juice of half lemon; salt and pepper to taste; fresh chopped parsley

Ingredients

For the grit cake

1 Cup quick grits
2 1/2 Cups water
1 1/2 Cup half and half
2 Tablespoons unsalted butter
1/4 Teaspoon kosher salt
1/2 Pound spicy sage sausage
1 Cup smoked gouda, shredded
1/2 Cup chopped scallion
1 egg beaten with water
2 Cups panko bread crumbs

For the BBQ shrimp

1 Pound jumbo 21/25 shrimp(peeled and devained)
2 Tablespoons cajun seasoning
1/2 Teaspoon smoked paprika
1/4 Teaspoon onion powder
1/2 Teaspoon dried thyme
2 cloves finely chopped garlic
1/2 Cup white wine
2 Tablespoons Worcestershire sauce
4 Tablespoons unsalted butter
2 Tablespoons sausage pan drippings
Juice of half lemon
Salt and pepper to taste
Fresh chopped parsley

Directions

For the grit cake

Step 1: In a non-stick pan or skillet, brown 1/2 pound of sausage until fully cooked. Drain and reserve pan drippings for later use.

Step 2: In a pot, prepare 1 cup grits as directed, combining 2 1/2 cups water, 1 1/2 cup half and half, 2 tablespoons butter and 1/4 teaspoon salt. Keep on a very low simmer stirring every 2 mins until done. Remove from heat and add in browned sausage, 1 cup cheese and 1/2 cup scallion. Reserve part of the scallion for garnish.

Step 3: On a parchment paper-lined baking pan, pour the grits and smooth into an even layer. Let cool completely. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight.

Step 4: Cut out 4 rounds of the grits with a biscuit cutter. Dip rounds in egg wash and then cover fully in 2 cups panko. Repeat until you have 4 rounds. Heat 1/2 inch oil in a heavy skillet and fry 2-3 minutes per side till golden brown

Step 5: Drain on the wire rack. Hold in the oven at 200F to keep warm.

For the BBQ shrimp

Step 1: Season 1 pound shrimp with 2 tablespoons cajun seasoning.

Step 2: In a non-stick pan or skillet, sear shrimp for 1-2 mins on each side with sausage drippings. Remove shrimp and set aside to prepare sauce.

Step 3: Add more drippings to the pan with chopped garlic, 1/2 cup wine and 2 tablespoons Worcestershire sauce. Add shrimp and the other seasonings to taste. Finish with 4 tablespoons butter and parsley on low heat until butter is incorporated.

Step 4: Spoon shrimp and sauce over grit cake. Garnish with scallion.