Step 1

For the smoked Gouda grits:

Step 2

In a medium saucepan, bring the chicken broth and butter to a boil over medium-high heat.

Step 3

Add the grits in a steady stream and whisk quickly.

Step 4

Turn the heat down to medium-low and cook the grits until tender and creamy, 7 to 8 minutes.

Step 5

Add more liquid, if needed, to achieve the desired consistency.

Step 6

Fold in the smoked Gouda and season with salt and pepper to taste.

Step 7

For the barbecue shrimp:

Step 8

Melt together the olive oil and butter over medium-high heat.

Step 9

Add the bell peppers, minced garlic and onion, and sauté until soft, about 5 minutes. Season with salt and pepper to taste. Add the sausage and stir to combine.

Step 10

Season the shrimp on each side with the smoked paprika and Creole seasoning.

Step 11

Make room in the pan to add the shrimp and nestle them into the peppers, onion and sausage mixture. Add Worcestershire sauce and brown sugar.

Step 12

Cook the shrimp for 4 minutes, then flip them, and continue cooking until the shrimp are pink and tender, 1 to 2 minutes more.

Step 13

Place grits in bowl, layer shrimp with vegetables and sauce in the center, then garnish with a little shredded Gouda, minced green onions and salt and pepper to taste.