Shrimp and Grits

    Classic, southern, shrimp and grits! Succulent shrimp and smoky Andouille sausage atop creamy, cheesy grits! Completely and utterly mouthwatering!

         Serves 4

  • 1 cup of water
  • 1 tsp of salt
  • 1 cup of stone ground grits
  • 2 Tbs of butter
  • 1 cup of grated smokey, sharp cheddar cheese or regular sharp cheddar
  • 1 1/2 lbs of shrimp, shelled and deveined
  • 2 Tbs of flour
  • 1 tsp of paprika
  • dash each of salt and pepper
  • 1/2 cup of andouille sausage, sliced or diced into cubes
  • 2 tsp of canola or vegetable oil
  • 3 cloves of garlic, smashed and chopped
  • 2 roma tomatoes, diced
  • 1/3 cup of chopped green onions, white and pale green parts
  • 1/2 cup of chicken stock
  • 1 Tbs of Worcestershire sauce
  • 3 tsp of lemon juice
  • 1 tsp of hot sauce, or to taste
  • 1/2 tsp of kosher salt
  • 1/2 tsp of ground black pepper


In a medium saucepan over high heat, bring 4 cups of water and 1 tsp of salt to a boil, reduce heat to low, slowly add in the grits and 1 Tbs of butter, cover with a lid and cook for 20 minutes or until it looks like stiff cream of wheat. Remove from the heat and stir in the cheese and add the remaining 1 Tbs of butter. Set aside.In a shallow bowl or pie plate toss the shrimp with the flour, paprika and a dash of salt and pepper, use your hands and coat all of the shrimp.In a large skillet, over medium/high heat, add 2 tsp of oil and cook the sausage until browned about 5-6 minutes, move aside and add in the garlic, cook for 1 minute, then add in the remaining ingredients and the shrimp.Stir well to combine and cook for about 5 minutes over medium heat or just until the shrimp turn pink. If it seems that you need more liquid, add a little more chicken stock. Taste and add more hot sauce or salt if needed.To serve, spoon some of the grits in a bowl or a plate and ladle on the luscious shrimp! Sprinkle on more chopped green onions if you like, or parsley! Enjoy!



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