A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!
This is my spin on the classic favorite. The thick, creamy, stone ground grits are spooned over a Cajun hot sauce and topped with shrimp, Andouille sausage, and bacon. Anywhere I’ve been that served grits, I tried them. Some were good, some weren’t, and some were so inconsistent that the quality depended on the day. I like my grits thick, sweet and buttery, yet salty and savory!! I don’t want them bland and runny to the point of watching little particles spin in the liquid every time the spoon hits. Also, I don’t enjoy fishing for solo shrimp in a sea of grits. There’s a reason those things are caught with nets! So, this version provides ample opportunity to ensure each bite is full flavor; rather it be from the meats, shrimp, cheesy grits, sweet bursts of tomato, or the crisp pop of green onions.
Shrimp & Grits
A Southern staple, this flavorful Shrimp and Grits can be enjoyed at any meal!
Ingredients
- 2 lbs of Large or Jumbo Shrimp (peeled, tail off)
- 4 slices of bacon
- 2 Andouille Sausage links
- 1 cup shredded cheddar (medium/mild)
- 1/2 cup yellow stone ground grits
- 1/2 cup white stone ground grits
- 2 tbsp sun-dried tomatoes, chopped
- 1 green onion stalk, chopped
- 1-2 tsp Zatarain's Cajun Hot Sauce
- 2 tbsp butter (optional)
- 1 tsp salt (optional)
Instructions
- Fry bacon in skillet over medium heat.
- Bring 1 quart of water and a teaspoon of salt (optional) to a boil in a separate pot. Slowly stir in grits, reduce heat to low, and let cook (covered) for approximately 12 minutes. Stir often.
- Remove cooked bacon from skillet and let cool. Add chopped Andouille sausage to the same skillet over medium heat. Prepare the sausage to your likeness and remove from skillet.
- Using the same skillet that you cooked the bacon and sausage in, saute the shrimp over medium high heat for about three minutes per side, or until done. For extra flavor, immediately add 1 tbsp butter once removed from heat, sprinkle some Cajun seasoning, and toss; allowing the butter to melt and coat the shrimp.
- Return to pot and remove grits from heat, add 3/4 cup of cheese and butter (optional), stir well, and cover.
- Chop bacon, sun-dried tomatoes, and mix with Andouille sausage.
- On the plates, drizzle hot sauce in the shape of a 'z'. Spoon the grits onto the center of the plate. The grits should spread, pushing the hot sauce along with it.
- Add the bacon, sausage and tomatoes.
- Top with shrimp. Garnish with green onions and remaining cheese.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 425mgSodium: 2189mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 53g