Spice Blend Ingredients

7 Total
  • 2 ½ Tbsp (17g) Black Peppercorns
  • ½ Tbsp (3g)Hot Smoked Paprika
  • ¾ Tbsp (5g) Paprika
  • 2 Tbsp Salt (36g)
  • ½ Tbsp (3) Dried Thyme
  • ¾ Tbsp (5g) Dried Oregano
  • ½ Tbsp (3g) Dried Basil

BBQ Sauce Base Ingredients

7 Total
  • ¼ cup dark roux
  • 3 Tbsp (41g) Extra Virgin Olive Oil
  • 2 cup(500g) White Wine
  • 4 cloves garlic, chopped
  • 1 cup (250g) Worcestershire
  • 2 Tbsp (28g) Tabasco
  • 2 Tbsp (15g) BBQ Spice Blend

Vanilla Grits Ingredients

9 Total
  • 2 cups (500g) Water
  • 2 cups (500g) Milk
  • 1 cup (257g) Grits
  • ½ cup (250g) Heavy Cream
  • 4 Tbsp (57g) Butter
  • 1 cup (500g) Stock
  • Salt to taste
  • Black Pepper to taste
  • 1 ½ tsp (6g) VNLLA extract co extract

BBQ Shrimp Ingredients

9 Total
  • 12 ea U10 Shrimp, peeled and deveined
  • 3 Tbsp (22g) BBQ Spice
  • 1 cup (286g) BBQ Sauce
  • 1 Onion, small dice
  • 3 cloves garlic, minced
  • ½ cup red bell pepper, small dice
  • ½ cup green bell pepper, small dice.
  • ¼ lb (115g) Andouille sausage, rounds, cut on a bias.
  • 2 cups (500g) shrimp stock

Spice Blend

  1. Method: Combine ingredients, reserve for later use.

BBQ Sauce Base

  1. Place olive oil in a hot pan with garlic and sweat lightly until aromatic.
  2. Add BBQ spice and allow to toast for 10-15 seconds.
  3. Deglaze with white wine and allow to reduce by 25%.
  4. Add Worcestershire, Tabasco, and dark roux.  Cook out slightly until proper consistency is reached.

Vanilla Grits

  1. Bring water and milk to a boil.
  2. Slowly begin to add grits, stirring constantly. As they begin to thicken, turn down the heat to a simmer and add stock.
  3. Cook for about 30-40 min on a low simmer to prevent scorching.
  4. Add butter, extract, and cream and simmer for 5 more minutes.
  5. Season to taste.

BBQ Shrimp

  1. Heat a large skillet over medium heat.
  2. Add onion and garlic, cook about 2-3 minutes until sweated.
  3. Add bell peppers and BBQ spice. Allow pepper to sweat and spices to toast, about 1-2 minutes.
  4. Add BBQ sauce, stock, and shrimp.
  5. Cook until shrimp are tender but cooked through and sauce is thickened.

Serve with Vanilla Grits.

VNLLA IN THIS RECIPE
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