Smoked Lobster Shrimp & Grits

Nov 16, 2021 | Fish & Seafood, Recipes | 2 comments


This dish mouth-watering dish took second place in the #slapxbbqguyscookoff! Get cookin’ and let us know how much you love it!
Created By: Rickie Moore
Instagram: @moore2grill



  • small yellow onion
  • andouille sausage
  • 2-3 cloves of garlic
  • 2 tbsp butter
  • 1 cup dry white wine
  • juice of freshly squeezed lemon
  • 2 tbsp All Purpose Flour




  • 1 cup grits
  • 4 cups milk
  • splash heavy cream
  • 1 cup sharp cheddar cheese
  • ½ cup grated parm



  • Sauté small yellow onion. While sautéing, fry Andouille Sausage in a cast-iron skillet. When the onions are soft, add 2-3 cloves of Garlic; cook until fragrant.
  • Add butter and melt; then add All-Purpose Flour; cook for about a minute
  • Add 1 cup of Dry White Wine, cook for about 1 minute; and add juice of a freshly squeezed lemon. Bring to a bubble. Add cooked the Andouille Sausage to the sauce. Add 2 tbsp of Slap Ya Mama stir and simmer.


  • Toss fresh Shrimp in Olive Oil and Slap Ya Mama. Smoke at 375° until done.

Lobster Tails

  • Melt butter, add Slap Ya Mama, and stir
  • Smoke Lobster tails on grill baste with Slap Ya Mama Butter Mixture and cook until done.


  • Cook grits with milk according to the package instructions. As they start to thicken add a splash of heavy cream. When done, add Sharp Cheddar Cheese, of Grated Parm, and mix well.


  • Add Grits to bowl, cover in sauce. Then add Shrimp & Lobster. Garnish with Bacon and Scallions. Enjoy!
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  1. S burris

    How much flour do you add and when do you add the wine?

    • Slap Ya Mama

      You will add 2 tablespoons of all-purpose flour! Thanks!


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Salt, Red Pepper, Garlic, Black Pepper, Paprika, Soluble Crab Spice (Polysorbate 80, Natural Flavor, Water, Potassium Sorbate, Sodium Benzoate), Oleoresin Paprika.