New Orleans style BBQ shrimp with andouille cream cheese grits. These large gulf shrimp are blackened and covered in this silky smooth New Orleans style BBQ sauce that’s tangy, spicy and buttery! Served with these incredibly flavorful grits that incorporates smokey andouille and cream cheese to make the perfect counter balance to that zesty sauce! If you want to just make these BBQ shrimp in the traditional sense you can use the same recipe for the base, but small dice the seasonings and not strain it. Keep the shells and heads on the shrimp and serve with a crusty French bread 🥖 

Ingredients 

• BBQ Base 
  • 2 onions cut in quarters
  • 1 head of garlic
  • 2 lemons
  • 4 bay leaves
  • 3 cans Abita Amber beer
  • 1 bottle W sauce 
  • 1 bottle Lea and Perrins 
  • 2 sprigs rosemary 
  • 2 sprigs thyme 
  • 2 sprigs oregano 
  • 2 tbsp black peppercorns 
  • 1 tbsp cornstarch 
• Grits 
  • 1 stick andouille 
  • 1 lg onion 
  • 1 red bell pepper 
  • 4 cloves garlic 
  • 1-1/2 cp 5 minute grits 
  • 3 cp chicken stock 
  • 3 cp heavy cream 
  • 1 block cream cheese 
  • 1 bunch green onion
  • 2 tbsp parsley 
  • Salt and pepper 
• Shrimp 
  • 2 lbs. shrimp 
  • BBQ base (above)
  • 2 sticks butter 
  • Blackening or creole seasoning 

Directions

1. Start by rough chopping ingredients for base. Place everything except herbs and cornstarch in pot and reduce by half. I used the 2 different brands of Worcestershire, but you can use both the same. I also used Abita Amber, but you can use white wine or another dark beer or use cooking wine to reduce alcohol. 
2. After mixture is reduced, strain through a sieve and return to heat. Mix cornstarch with a little water and add to base to thicken. Remove once it comes back to a boil. 
3. Prep andouille by removing tough outer skin and cutting into a small dice. Add 1 stick butter to a large pan over med heat. Add andouille to brown up.
4. Small dice onion and pepper and mince garlic. Add to pot once meat is brown and cook until soft. Add cream and chicken stock and bring to simmer. Add cream cheese and melt. Over season with salt and pepper. 
5. Add in thin sliced green onions and parsley then add grits. Cook until grits are tender. 
6. In a sauté pan heat up oil on high heat. Peel and devein shrimp and season with blackening seasoning. Add shrimp to hot pan and brown on both sides. Deglaze pan with fresh lemon juice and add green onion. Add in BBQ base and bring to simmer.
7. Remove from heat and add in butter cubes and slowly stir to incorporate. The sauce should come out smooth and silky.
8. Place grits in bowl and top with shrimp and pour sauce on top. Garnish with green onion, lemon wedge and crusty bread.