Page 6 - January 2022 Barbecue News Magazine

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients
1⁄2 lb. shrimp, cleaned, de- veined, diced
2 tsp Cajun seasoning, di- vided
5 strips of bacon
3⁄4 lb. Andouille sausage,
diced
1 small onion, diced
2 ribs celery, diced
1⁄2 red bell pepper, seeded,
diced
2 cloves garlic, minced
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp fresh parsley,
chopped
8 oz cream cheese, softened
1/3 cup mayonnaise
1⁄4 cup Pecorino Romano or Parmesan cheese, grated
1 1⁄2 cups sharp cheddar cheese, shred- ded, divided
2 tbsp thinly sliced scallions
Directions
Grease a 10-inch cast iron skillet with Duck Fat or nonstick spray and set it aside.
Prepare a charcoal grill to cook about 350 degrees. Set up the charcoal grill for indirect cooking. Light a charcoal chim- ney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (di- rect cooking), leaving the other side
empty to form your cool side (indi- rect cooking) forming 2 zones.
Season the shrimp with half of the Cajun seasoning and place them in the refrigerator until you are ready to use them.
In a Dutch oven, over medium heat, cook the bacon until most of the fat has rendered and it is browned and crisp, about 5-7 min- utes. Remove the bacon from the pan and set it aside, reserving 1 tbsp of the bacon grease. Crumble the bacon, divide it into two por- tions, and set it aside.
Add the sausage to the Dutch oven and cook over medium heat for about 5 minutes. Add the vegeta-
bles and cook until they are softened, 3-
4 minutes. Add the shrimp to the pan and cook, stirring, until they are just starting to turn pink, 2-3 minutes. Add the garlic and cook until it is fra- grant, about 1 minute longer. Transfer the sausage mixture to a large mixing
bowl and combine it with half of the
cooked bacon, Worces- tershire sauce, lemon juice, parsley, cream cheese,
mayonnaise, Pecorino Romano, and 1 cup of the cheddar cheese. Transfer the sausage mixture to the cast iron skillet and top it with the reserved bacon, cheddar cheese, and scallions. Place the skillet over the indirect heat zone in your grill and close the lid. Cook until the cheese has melted, and the sides are bub- bling, about 15 to 20 minutes. Remove the skillet from the grill and serve the dip immediately with plenty of crackers, baguette bread, or vegetables for scoop- ing.
To Serve
crackers, sliced baguette bread, or vegetables.
6 - BarbecueNews.com
JANUARY 2022
Grilled Cajun Shrimp
and Andouille Cheese Dip