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Shrimp and Grits

Shrimp and Grits Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 cup stone-ground white grits
  • 4 cups water
  • 2 tbsp unsalted butter, divided
  • 1 cup shredded sharp cheddar cheese
  • 6 oz andouille sausage, sliced 1/4-inch thick
  • 1 lb large shrimp (31/35 count), peeled and deveined
  • 1 small yellow onion, diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp Louisiana-style hot sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 scallions, sliced thin

Method
 

  1. Bring 4 cups water and a pinch of salt to a boil. Whisk in grits, reduce heat to low, cover, and simmer 25 to 30 minutes, stirring often. Stir in 1 tbsp butter and the cheddar. Cover to keep warm.
  2. Heat oil in a large skillet over medium-high. Add andouille and cook 4 minutes until browned. Remove sausage with a slotted spoon, leaving fat in the pan.
  3. Add onion and bell pepper to the skillet; cook 3 minutes. Add garlic; cook 30 seconds. Push vegetables aside, add shrimp, season with salt and pepper, and sear 2 minutes per side until pink. Pour in broth, lemon juice, and hot sauce. Scrape up browned bits, simmer 1 minute, then stir in remaining 1 tbsp butter and the cooked sausage.
  4. Divide grits among bowls, spoon shrimp mixture over the top, scatter scallions, and serve immediately.

Notes

Stone-ground grits thicken quickly after cooking; stir in a little warm broth or milk if they sit too long. For a faster version, use quick-cooking grits and follow package timing, though the final texture will be less creamy.