Recipe: Asian BBQ Shrimp and Grits (Patreon)

A tasty and easy recipe for people who don't eat pork. 

Ingredients (For 1-2 Servings)

1LB Small Shrimp (or another size if you prefer)

1 Link of Turkey Sausage

The Bamboo Chef Spice It Up Asian Seasoning

2 Cups Chicken Broth or Stock

1/2 Cup 5 Minute Grits

Onion Powder

Vegetable Oil

Red pepper flakes

3 small cloves garlic, minced

1 shallot, minced

1 tbsp corn starch

splash of rice vinegar

Korean BBQ sauce (any brand)

toasted white sesame seeds, for garnish

2 chopped scallions

Directions:

Season shrimp with salt, pepper, and asian seasoning. Add cornstarch,  mix, set aside

In a large skillet over medium-high heat, cook the turkey sausage for 6-7 minutes. 

Add about 1-2 tablespoons of vegetable oil to the pan. Add the shallot and red pepper flake, and cook in the canola oil and turk until the shallots are soft and the turkey sausage has developed a nice color. 

At the very last minute, add the minced garlic and cook for 30-seconds. Remove the turkey sausage, shallot, and garlic from the pan so that there’s just left-over oil left in the pan.  

Add the shrimp and lightly-fry for 1-minute on each side. Remove the shrimp from the pan.

Add a splash of rice wine vinegar and scrape up everything into a pile. Bring down the heat to medium-low. Eyeball an amount of Korean BBQ sauce to add to the pan, along with a splash of chicken stock if it's too thick. Add the turkey sausage, garlic, and shallots to the sauce and let it simmer for  5-6 minutes.  Add the shrimp and continue to cook for just 2-3 minutes longer.

Prepare your grits according to the serving size on the package you desire, but substitute the water for chicken stock or broth and add onion powder.

Chop up your scallions and assemble the dish!

This recipe was adapted from a longer and more complex recipe from CarnalDish.