BBQ Shrimp With Sage Sausage And Smoked Gouda Grit Cake

BBQ Shrimp With Sage Sausage And Smoked Gouda Grit Cake
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This yummy take on a popular seafood dish was created by food blogger, Daniela Roebuck of Style and Sustenance. The inspiration for this dish comes from her trip to New Orleans where she recalls eating BBQ shrimp and grits for breakfast every day. This recipe is perfect to enjoy for breakfast, lunch and dinner.Recipe courtesy of Daniela Roebuck, Style and Sustenance
Prep Time
2.48
hours
Cook Time
60
minutes
Servings
4
servings
BBQ Shrimp with Sage Sausage and Smoked Gouda Grit Cake
Total time: 3.48 hours
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
Directions
  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.
  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.
  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.
  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
  5. Drain on the wire rack. Hold in the oven at 200F to keep warm.
  6. Season 1 pound shrimp with 2 tablespoons cajun seasoning.
  7. 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.
  8. 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.
  9. Spoon shrimp and sauce over grit cake. Garnish with scallion.
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