Shrimp and Grits
This iconic Shrimp and Grits recipe starts with the creamiest grits you'll ever have in life. They get topped with jumbo shrimp, spicy andouille sausage and a luscious creamy pepper sauce. This classic Southern dish loaded with great flavor makes for perfect comfort food!
Ingredients
- 2 ½ cwater
- 1 cgrits
- 1 ¼ tspsalt
- 2 sticksbutter
- 1 ½ cdiced andouille (7 ounce sausage (i like zatarain's))
- 1 cdiced red bell pepper
- 1 cdiced yellow bell pepper
- 1 lbshrimp, shelled and deveined (16-21 count size)
- 2 tspold bay seasoning
- 1 ½ cheavy whipping cream
- 2 tbutter
- 1 cshredded asiago cheese
- chopped bacon (garnish)
- sliced green onions (garnish)
- chopped parsley (garnish)
Directions
Will's southern style grits
- 1
Bring water to a boil over high heat adding kosher salt.
- 2
Pour in grits stirring constantly and bring heat down to a medium. Continue to babysit the grits stirring constantly until the water has completely absorbed. This should take about 20 minutes.
- 3
Add butter and stir until melted. Once the creamiest texture has formed (about five more minutes), they're done.
Shrimp and creamy pepper sauce
- 1
In a large skillet, over medium-high heat, add diced andouille and peppers. Saute until browned and most of the moisture has cooked out of the peppers (about 7-10 minutes).
- 2
Add shrimp, Old Bay and saute for about 4 minutes or until pink/opague. Remove shrimp only and set aside.
- 3
Add heavy whipping cream and butter to veggies and sausage over medium heat and stir until the sauce has thickened and reduced a bit (about 7 minutes).
- 4
Remove from heat and stir in the cheese until completely melted. Add the shrimp back to the pan and stir.
- 5
Serve grits in a bowl and top with shrimp and creamy pepper sauce. Garnish with chopped bacon, green onions, and parsley. Say Grace and enjoy!