LOWCOUNTRY SHRIMP

AND CREAMY GRITS

Lowcountry Shrimp and Creamy Grits

INGREDIENTS:

  • 4lbs. shrimp, peeled and deveined

  • 2 yellow onions, diced

  • 2 green bell peppers, diced

  • 2 red bell peppers, diced

  • 3 cups corn kernels

  • 2lbs. cajun sausage, chopped

  • 1lb. butter

  • 1/4 cup Durty Gurl Bloody Mary Rub

 

Creamy Grits:

  • 1 gal milk

  • 2 qts. chicken stock

  • 1lb. butter

  • 1/4 cup Ben's Heffer Dust

  • 4 cups white stone ground grits

INSTRUCTIONS:

  1. Preheat Matador to low heat with the milk, chicken stock, butter, and Ben's Heffer Dust, bringing to a simmer.

  2. Add the grits and cook over low heat stirring regularly.

  3. Transfer to recteq at 275°F and allow to simmer for 40-45 minutes until the grits are thick and creamy.

  4. In a Matador preheated to high heat, add the sausage and cook for 4-5 minutes until the sausage has rendered some fat and become golden brown.

  5. Add the diced onion, peppers, corn, butter, and Durty Gurl Bloody Mary Rub and cook for 5 minutes until the vegetables are soft.

  6. Add the shrimp and cook for 6-8 minutes until the shrimp are cooked through.

Durty Gurl Bloody Mary Rub
Ben's Heffer Dust
RT-G450 MATADOR
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL