Shrimp and Grits
Ingredients
Cheese Grits
- 1 cup stone-ground grits coarsely ground; not instant
- 3½ cups water
- 1 cup chicken broth or stock
- Kosher salt to taste
- 2 Tbsp butter
- ⅓ –½ cup half-and-half or milk optional for creaminess
- ½ –¾ cup shredded sharp cheddar cheese or blend cheddar + Parmesan
- ¼ –½ tsp white pepper optional, for subtle heat
Shrimp & Gravy
- 1 lb Gulf shrimp peeled & deveined (large or jumbo preferred)
- 1 Tbsp Creole/Cajun seasoning plus extra to taste
- 4 Tbsp butter or reserved bacon/sausage drippings
- 6 oz andouille sausage sliced or substitute tasso or bacon
- ½ small green bell pepper finely diced
- ½ small yellow onion finely diced
- 1 stalk celery finely diced
- 4 –6 cloves garlic minced
- 2 Tbsp all-purpose flour for thickening
- 1¼ cups chicken broth or shrimp stock
- ¼ cup heavy cream optional, for richer sauce
- 1 Tbsp fresh parsley chopped (plus more for garnish)
Optional Garnishes & Add‑Ons
- Crisped bacon bits
- Chopped scallions or parsley
- Lemon wedges or a drizzle of juice
- Hot sauce Tabasco, or cayenne pepper (if extra heat desired)
Notes & Substitutes
- Use quick grits if time is limited though texture may be less nuanced
- Swap heavy cream with half-and-half or milk for a lighter sauce.
- For a gluten-free option substitute flour with cornstarch or a gluten-free flour blend.
- Prefer a milder pork flavor? Use turkey bacon or chicken sausage.
Instructions
Cook the Grits
- In a medium saucepan, bring 2 cups water and 2 cups chicken broth to a gentle boil; season with salt.
- Slowly whisk in 1 cup stone-ground grits, reduce heat to medium-low, and simmer for 15–20 minutes—stir every few minutes until creamy .
- Stir in 2 Tbsp butter and ½–¾ cup shredded cheddar until melted. If using half‑and‑half, add now. Keep warm, covered.
Crisp the Pork
- In a large skillet, cook 4 oz andouille sausage (or bacon/tasso) over medium heat until browned and crisp.
- Transfer meat to a paper towel–lined plate. Pour off all but ~2 Tbsp drippings; keep in skillet.
Season & Sear the Shrimp
- Pat 1 lb Gulf shrimp dry and season with Cajun or Creole seasoning.
- Add shrimp to hot skillet with drippings; cook 2 minutes per side until they curl and are opaque .
- Remove shrimp, set aside.
Build the Pan Sauce
- In same skillet, sauté diced ½ onion, ½ green bell pepper, and 2 cloves garlic until softened (2–3 min).
- Stir in 2 Tbsp tomato paste (if using) and cook 1 minute.
- Sprinkle in 2 Tbsp flour; stir to make a roux—cook 1 min.
- Pour 1¼ cups chicken or shrimp stock, scraping browned bits. Simmer until slightly thickened (3–5 min).
- Stir in ¼ cup heavy cream, a squeeze of lemon, and optional hot sauce; season with salt/pepper.
Combine Shrimp & Sauce
- Return shrimp and reserved sausage to skillet.
- Toss gently, coating shrimp in sauce; warm through (1–2 min).
Serve the Dish
- Spoon cheesy grits into bowls.
- Top with shrimp–sausage mixture and ladle sauce over.
- Sprinkle with reserved crisp meat, chopped parsley, scallions, and optional lemon wedge or hot sauce drizzle.
Chef's Tips
- Whisk grits minimally and let them steam off-heat to avoid splatter and achieve perfect creaminess.
- Don’t overcook shrimp—stop when they form a firm “C” shape .
- Make sauce lighter by substituting part of the stock with fennel tea, as Carla Hall suggests.
- Prep ingredients in advance—this dish comes together quickly once cooking begins.
Notes
Nutrition Information (Per Serving)
Based on a 1-cup standard portion (~240 g)- Calories: 412 kcal.
- Total Fat: 18 g
- Saturated Fat: ~10 g
- Cholesterol: ~150 mg
- Sodium: ~1130 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: ~1.5 g
- Sugars: ~1 g
- Protein: 24 g.