I was never a big shrimp and grits fan until this recipe came along. Payton made this for dinner one night and changed my entire view on this dish. It now ranks as #2 on my list of favorite foods in this world. It is very close to being #1. We may have to call it a tie.
Jump to RecipeFirst, let’s talk about the grits…
Grits don’t float, they sink. So before you ever get started cooking them, it’s a good idea to rinse them a couple of times. Just put the measured amount of grits you plan to prepare into a bowl and run water into them. Cover the dried grits with a couple of inches of water and give them a good swirl, then pour off the water. Rinse once more before cooking them. What you end up with is much creamier than if you just cook them straight out of the pantry. It bears repeating…grits don’t float. Make sure you keep them stirred frequently, if not constantly, while cooking them.
he grits
This meal may seem complicated but I assure you it’s very simple. No guess work at all, just work with a deep skillet and you’ll be fine. One skillet for the meal and one pot for the grits is all you need!
Shrimp and Grits
Equipment
- One pot
- One Non-stick skillet
- One whisk
- Assorted knives and spoon for chopping and mixing
- Cutting Board
- Measuring cups
Ingredients
For grits: 1 1/2 cups water and a dash of salt brought to a boil
- 1/2 cup Grits rinsed twice to remove husks
- 2 Tbsps butter
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese
For shrimp: 1 Tbls butter
- 1 1/2 pound shrimp
- 1/2 pound andouille or small link sausage
- 1/2 bacon cut into small ribbons
- 1/8 cup sweet onion chopped
- 1/8 cup bell pepper chopped
- 1/2 cup chicken broth or white wine
- One clove garlic minced
- 1/8 tsp Thyme fresh or dried
- 1/8 tsp Parsley fresh or dried
- 1/8 tsp Cayenne pepper
- 1/3 cup Heavy cream
Instructions
Instructions for grits: Bring the water and salt to a boil. Add grits and keep stirred for three minutes. Add butter and cream. Cook two more minutes and then remove from heat. Add cheese. Cover and set aside.
- Instructions for shrimp: One tablespoon butter in skillet brought to low heat. Cook 1 1/2 pounds shrimp (shelled, deveined, no tails)Cook just until pink. Remove shrimp and set aside and leave drippings. Add sausage, bacon, onion, garlic, and bell pepper; Cook three minutes. Add 1/2 cup broth or wine. Simmer three minutes or until reduced by half. Add 1/3 cup heavy cream, thyme, parsley, and cayenne pepper to skillet. Cook three minutes. Add heavy cream. Simmer three minutes. Add shrimp, simmer one minute.