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