Shrimp & Grits: A Southern Fav

Growing up in New Jersey, the word "grits" was not part of my knowledge base.  Grits?  What are these grits of which you speak?  Sounds like a word you'd use to describe crushed gravel.  This could not possibly be a food item.

Enter a move to Georgia....

Ohhh...THESE are grits!  And you mix what in with them?  Cream?  AND CHEESE?  And what goes on top?  Andouille sausage?  AND SHRIMP?!?!! 

HOLY GUACAMOLE!  Shrimp and grits!

This clever combo is a quadruple threat...you'll find it on menus for breakfast, brunch, lunch, and dinner at everywhere from hole in the wall places to swanky joints all over the Southern US of A.  Shrimp is one of my all time fav foods and andouille is the absolute king of sausage so I had no qualms there.  This Jersey girl had my doubts about the grits part.  "What will they taste like?  How's the texture?  It looks like gluey goop!"   On an on I lamented, thinking there was no way I could possibly enjoy this gruel-like substance....until this recipe came into my life....

I know I usually show the photo after the recipe but I just had to show you now!

Sorry, I got a lil impatient there.  But really...just look at it!  I want it NOW, in fact!  But all good things come to those who wait.  You, however, should make it right this instant.

It's not very difficult to make.  Grits 1st, shrimp/sausage mix 2nd.  Top with more good stuff and eat.  Despite the ease of assembly, as you can see above, this is quite the showstopper.  Would be a fun dish to make to impress your friends/relatives/enemies who can't cook, etc.

Go for it!  Here's what you gotta do:

Shrimp & Grits

1 cup of Quick Grits
5 cups chicken broth, divided use
1 cup heavy cream
4 oz sharp white cheddar cheese
2 tbsp extra virgin olive oil
4 slices of bacon, chopped
1 medium onion, chopped
1 large stick of celery, chopped
1/3 cup red pepper, chopped
2 cloves garlic, chopped
1 tsp red pepper flakes

1 package of andouille sausage, cut into bite size pieces
2 tbsp flour
1 bay leaf
1 lb. Jumbo Raw Shrimp, peeled and deveined
salt and pepper
Frank's Hot Sauce
parsley

green onion

For the grits:

Bring 3 cups of the chicken broth and all the cream to a boil. Slowly add 1 cup of grits, stirring constantly. Reduce heat to medium, cover and cook for 5 minutes stirring occasionally. Stir in cheese, salt, pepper and Frank's hot sauce to taste. Keep warm off to the side.

For the Shrimp & Sausage:

Heat 2 tbsp of olive oil in a large skillet. Cook bacon until crisp. Remove with a slotted spoon and set aside. Saute onion, celery, red pepper, garlic and red pepper flakes until softened. Add sausage and cook 3-5 minutes. Stir in 2 tbsp of flour and cook 1-2 minutes. Add remaining 2 cups of chicken broth and bay leaf stirring until it simmers then add the shrimp and cooked bacon. Cook 3-4 minutes. Season with salt and pepper to taste.

Serve this amazing shrimpy, sausagey goodness over your creamy, cheesy (not gross) grits. Top the whole thing with parsley, green onion and Frank's hot sauce.

Get ready to FREAK OUT at how good this is.  Perhaps share with friends!  Perhaps not...stingy cook!  I wouldn't blame you too much though if you kept it all for yourself, even though this serves 4 people.  It's that good.

Try it.  You'll like it.

-Sam