Shrimp and Grits
Creamy grits, topped with shrimp and Andouille sausage gravy.
Ingredients
Creamy Grits
- 4 cups chicken broth/stock
- 1 1/2 cups quick grits
- 3/4 cup heavy cream
- 1 cup parmesan cheese
- 3 tbsp. butter salted or unsalted
Shirmp Gravy
- 1 tbsp olive oil
- 1 lb. large shrimp peeled, deveined, tail-off
- 12 ounces Andouille sausage sliced
- 4 tbsp unsalted butter
- 1 small yellow onion chopped
- 1 red bell pepper chopped
- 1 tbsp minced garlic about 3 cloves
- 2 tbsp all-purpose flour
- 4 cups chicken broth/stock
- 1/2 tsp cajun seasoning, plus a pinch for shrimp I use Tony Chachere's
- 1/2 tsp smoked paprika
- fresh parsley chopped
Instructions
Shrimp Gravy
- In a large non-stick or cast iron skillet, heat oil over medium high heat. Sprinkle shrimp with a small amount of cajun seasoning. Cook shrimp in skillet until shrimp is slightly pink, and not cooked through, about 1 minute. Reduce heat to medium, and add sausage slices. Cook until sausage is brown on each side. This typically only take a few minutes. Remove sausage and set aside with shrimp.
- Keep all drippings and juices in pan. Melt butter in same pan. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until vegetables are fragrant and tender, about 3-5 minutes.
- Sprinkle in flour, and stir until flour is fully mixed into vegetables. Slowly whisk in broth/stock. stir in cajun seasoning and smoked paprika. Bring to a simmer, and reduce heat to low. Simmer uncovered, for 5 minutes, or until gravy is thickened to liking.
- Add fresh parsley to gravy, and serve immediately on top of warm grits.
Creamy Grits
- In a medium saucepan, heat broth over medium heat. Slowly whisk in grits. Continue to whisk until all grains are separated. Reduce heat to low, and simmer until grits start to thicken, about 5 - 10 minutes. Ensure you are whisking constantly to reduce splatter, and the chance of your grits sticking.
- Stir in heavy cream, and continue to stir until grits are thick and creamy. Stir in Parmesan cheese. Once cheese is melted, stir in butter. Taste and add salt and pepper if needed.3/4 cup heavy cream, 1 cup parmesan cheese, 3 tbsp. butter
- Remove from heat and cover to keep warm, until ready to serve.
Notes
Tips from grits
- Using a whisk for the grits will ensure your grits come out smooth and creamy.
- Stirring occasionally will reduce splatter and sticking
- A non-stick skillet, or seasoned cast-iron skillet works better for this recipe.
- Bacon can be substituted for the sausage. Just chop bacon into small pieces prior to cooking.
Tried this recipe?Let us know how it was!