A recipe for southern-style shrimp and grits - a meal made with stone-ground grits, fresh shrimp, onion, andouille sausage, and creamy gravy.
Course
Main
Cuisine
American Southern
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings4servings
AuthorRenee Dobbs
Ingredients
For the grits:
2cupswhole milk
2cupswater
1cupwhite stone-ground grits
2tablespoonsunsalted butter
Salt and Pepper
For the shrimp:
2tablespoonsolive oil
1medium onionfinely chopped
1garlic cloveminced
1poundandouille sausagecasing removed and cut into bite-sized pieces
1/4cupall-purpose flour
2cupschicken broth
2bay leaves
2poundsmedium shrimppeeled and deveined
Pinch of cayenne pepper
2to 3 drops Tabasco sauce
Juice from 1/2 lemon
Salt and Pepper
4green onionsthinly sliced
Instructions
For the grits:
In a 3-quart pot over medium heat, add the milk and water. Add the grits slowly, whisking constantly. Bring the grits to a simmer and reduce heat to medium-low or low to maintain a simmer. Stir frequently. Cook until the grits are creamy and thick, about 40 minutes. Thin with additional water or milk if too thick. Remove from the heat and stir in the butter. Season with salt and pepper to taste.
For the shrimp:
In a large, deep skillet or saute pan over medium heat, add the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage and cook until until the sausage has browned and rendered a fair amount of fat in the pan. Sprinkle in the flour and stir to create a roux. Cook for 1 to 2 minutes. Slowly pour in the chicken broth, stirring constantly. Add the bay leaves and bring the liquid to a simmer. Add the shrimp and cook until shrimp is just cooked through. Add the cayenne pepper, Tabasco, and lemon juice. Stir to combine. Season with salt and pepper to taste.
To serve:
Spoon grits into a bowl. Top with the shrimp mixture. Garnish with green onion slices. Serve immediately.
Recipe Notes
A recipe for southern-style shrimp and grits - a meal made with stone-ground grits, fresh shrimp, onion, andouille sausage, and creamy gravy.