Shrimp and Grits
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
712 kcal
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Course
Main Course
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Cuisine
International, Cajun
Shrimp and Grits
Description
Shrimp and Grits begins with grits cooked slowly in a mixture of milk, water, butter, and salt until thick and creamy, with shredded cheddar cheese stirred in for richness. The sauce is made by sautéing garlic in butter, then adding peeled San Marzano tomatoes, Creole seasoning, and paprika to create a gently simmered, flavorful base. The shrimp and Andouille sausage are seasoned with garlic, paprika, and chili powder, then cooked together, incorporating sweet corn for additional texture. This combination brings smoky, mildly spicy elements balanced by the smooth grits beneath.
This dish combines soft, cheesy grits with tender shrimp and sausage in a vibrant sauce, suitable for a satisfying evening meal. Additional accompaniments like green onions, bacon, or hot sauce may be added according to taste.
Leftovers should be stored separately: keep the shrimp and sausage mixture separate from the grits in airtight containers in the refrigerator for up to three days to preserve textures and flavors.
Ingredients
Grits
- 3 cups milk
- 3 cups water
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 1 1/2 cups quick grits
- 1 cup cheddar cheese shredded
Sauce
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 14 ounces San Marzano tomato peeled whole
- 2 teaspoons creole seasoning
- 1 teaspoon paprika
Seasoned Shrimp and Sausage
- 2 tablespoons butter
- 1/2 teaspoon garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 13 ounces Andouille Smoked Sausage cut into 1 inch slices
- 16 Shrimp large raw
- 1/2 cup corn frozen
Instructions
Prepare the Grits (allow 30 minutes for this step):
- In a large pot, combine water, milk, butter, and salt. Bring to a boil over medium-high heat while stirring frequently.
- Slowly pour in the grits while stirring constantly with a whisk. Turn heat to low and continue to whisk for one minute.
- Cover the pan with a lid. Stir well every 4 to 5 minutes. Be sure to scrape along the sides and bottom of the pot to prevent grits from sticking or burning.
- The grits are done when they reach a thick and creamy consistency. It should take 25-30 minutes. Stir in the cheese when grits are cooked.
For the Sauce:
- In a large skillet over medium heat, cook butter and garlic together until garlic begins to turn golden.
- Add the canned tomatoes, creole, and paprika. Stir and mash up the tomatoes with a wooden sppon.
- Turn stove to low to simmer. Cover the pan with the wooden spoon still in the pan to slightly hold up the lid. This prevents splattering and still allows the sauce to thicken. Simmer for 10 minutes stirring occasionally.
For the Shrimp and Sausage:
- Melt butter in a separate large sauce pan. Add garlic, paprika, chili powder, sliced sausage, shrimp, and corn. Cook together over medium heat until shrimp is pink and cooked through.
To Serve:
- Spoon a cup of grits into 4 bowls, making a shallow well in the middle of the grits. Divide the sauce between the 4 bowls.
- Top each bowl with shrimp and sausage. Optional: sprinkle on a little chopped parsley or green onions.
Notes
- Marinate the shrimp beforehand using a grilled shrimp marinade for added flavor if desired.
- Store leftovers separately: keep shrimp and sausage mixture apart from the grits to maintain texture, refrigerate up to three days.
- Popular garnish options include green onion, bacon, or hot sauce to customize the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 46g | 15% |
| Protein | 35g | 70% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 222mg | 74% |
| Sodium | 1898mg | 79% |
| Potassium | 562mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 3mg | 3% |
| Calcium | 226mg | 23% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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