For those who aren’t familiar with grits, it’s a type of porridge made from boiled cornmeal. On its own, grits are quite bland, so this staple is oftentimes served with other things to add flavor such as sausages, cheese or just butter. It’s also worth mentioning that the sauce that the shrimp are cooked in isn’t the same tomato-based, smokey barbecue sauce you would use when grilling ribs or chicken. This Louisiana-style sauce is usually made up of Worcestershire sauce, lemon juice, butter, Cajun or Creole seasoning and other spices, all sauteed together.
This recipe comes from food blogger Daniela Roebuck of Style and Sustenance who drew inspiration from eating barbecue shrimp and grits for breakfast during her trip to New Orleans. She transformed the usual porridge-like grits into circular patties with sausage, cheese and breadcrumbs to be served underneath Cajun-seasoned shrimp.
If you are a pescatarian, this can be a delightful recipe that will keep you full whether you choose to eat it for breakfast, lunch or dinner. All you need to do is replace the pork sausage with plant-based sausages. This flavorful dish is even worth indulging in when you go meatless for Lent. If you have seafood or shellfish allergies, it is easy to swap the shrimp out for boneless chicken thighs.
You definitely won’t regret making this dish, it kind of works for any time of day. But don’t just stop there. There are plenty of classic Southern recipes that are worth trying no matter which region you’re from.
BBQ Shrimp with Sage Sausage and Smoked Gouda Grit Cake
Recipe courtesy of Daniela Roebuck of Style and Sustenance
