Shrimp & Grits – Serves 6
I serve this shrimp & grits recipe to a lot of our personal guests and also to locals and vacationers to the low country that hire me to cook. It continues to blow their (and my) mind. The recipe may be intimidating at first, but it will be easier to make the next time.
Ingredient List Grits:
- 1 1/2 cup coarse ground grits
- 4 + cups water
- 2 cups half and half
- 2 Tbsp unsalted butter
- 1/2 tsp sea salt
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour (or gluten free flour)
Ingredient List Shrimp:
- 1 Tbsp vegetable oil
- 12 ounces pre-cooked andouille sausage, sliced into 1/3″
- 6 ounces bacon (~ 6 slices), sliced
- 1 1/2 lbs shrimp, peeled & deveined
- 1 small onion (~ 1 1/2 cup), diced
- 2 small red, orange, or yellow bell peppers (~ 2 cups), diced
- 1 Tbsp garlic, minced
- l lemon – zest and juice
- 1 1/2 cup chicken broth
- pinch Cayenne pepper if you like it hot (optional)
Make the grits: Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits. Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don’t become lumpy and/or burn to the bottom of the pan. Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
Make the roux: (equal parts fat and butter (technically by weight) to thicken the sauce). Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over). Cook ~ 5-10 minutes or until medium brown in color. You can make the roux ahead of time. It is fine sitting for an hour or more as long as it’s not still cooking in the pan (FYI – roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
Make the Shrimp & Sauce: Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned. Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done. Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it’s too much.
Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper. Bring to a boil, add roux, and let simmer ~ 15 minutes. Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through. Remove from heat and let thicken ~ 5 minutes before serving.
Serve over grits and add sea salt to taste. Happy Eating! Beckie
TIP: Don’t want to mess with bacon? Buy pre-chopped pancetta instead. It’s generally sold in 4 ounce increments and that will work perfectly too.
Things In My Kitchen:
- Shrimp peeler & deveiner – this makes faster work of peeling & deveining. It’s not fancy but this plastic one works better than any out there made of steel or that have big clunky handles.
For more kitchen items I love/use: please visit my shop page.
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