Shrimp and Grits

Name: Shrimp and Grits
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 ½ lbs. Gulf shrimp; 2 teaspoons Tony Chachere's Salt-Free Creole Seasoning; ¼ teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 4 garlic cloves minced; ½ cup smoked andouille sausage; 4 tablespoons fresh flat leaf parsley; ½ cup dry white wine; 1 cup seafood stock; 2 tablespoons unsalted butter; 2 ½ cups milk; 3 cups chicken stock; 1 cup stone ground grits; salt and pepper to taste

User Reviews

4.7

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
681 kcal
Course
Main Course

Shrimp and Grits

Iris Warren

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This Cajun Shrimp and Grits recipe makes a flavorful meal for any time! Starring Gulf shrimp, andouille sausage and creamy grits, this saucy entree is perfect for tailgates, at-home date nights or even a Mardi Gras gathering.

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Ingredients

Servings

Shrimp

1 ½ lbs. Gulf shrimp peeled and deveined
2 teaspoons Tony Chachere's Salt-Free Creole Seasoning
¼ teaspoon kosher salt
2 tablespoons extra virgin olive oil
4 garlic cloves minced
½ cup smoked andouille sausage diced
4 tablespoons fresh flat leaf parsley chopped
½ cup dry white wine
1 cup seafood stock (vegetable works, too)
2 tablespoons unsalted butter

Grits

2 ½ cups milk whole, 2% and nonfat work
3 cups chicken stock
1 cup stone ground grits
salt and pepper to taste

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Instructions

Make the Grits

In a large saucepan, combine 2 cups of chicken stock and the milk. Over medium-high heat, bring the mixture to a simmer. (You don't want to bring it to a boil and scald your milk, so be sure to keep an eye on the mixture!)
Whisk in the grits, then season generously with salt and pepper to taste.
Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
Let sit for a few minutes to absorb the rest of the liquid, then serve hot.

Make the Shrimp

Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
Warm the olive oil over medium heat, then add the andouille. Cook until golden brown, about 3-4 minutes.
Lower the heat to medium-low. Add the shrimp and garlic to the pan. Cook, stirring occasionally, until the shrimp go from translucent to light pink.
Remove the shrimp from the pan, and place on a plate.
Add the wine and parsley to the pan, and cook until the wine reduces in volume by half.
Next, add the stock. Turn up the heat, and bring the mixture to a boil.
Return the shrimp to the sauce, and reduce the heat to medium. Cook until the sauce has reduced in volume by half. (This should take just a few moments.)
Remove from the heat, then stir in the butter. Continue stirring until it has melted and incorporated in the sauce.
Spoon the sauce over the shrimp and grits, and garnish with more parsley, if desired.
Serve immediately, and enjoy.

Notes

Recipe adapted from Jennifer Chandler's Simply Suppers.
If you want your grits to be cheesy and creamier, add 4 oz. of cream cheese after you remove it from the heat. Let the cream cheese melt in, then serve.
As the grits stand after cooking, they will become more firm. If you make them in advance, you will need to add additional liquid to them so they don't become gelatinous.
If you can only find fresh andouille, simply cut it out of the casing, and cook it in the pan like you would ground beef or ground turkey.
You may use any kind of milk here. If you're looking for something more decadent, go with whole milk or coconut cream.

Nutrition Information

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Serving 1serving Calories 681kcal (34%) Carbohydrates 30g (10%) Protein 62g (124%) Fat 31g (48%) Saturated Fat 11g (55%) Polyunsaturated Fat 17g Cholesterol 438mg (146%) Sodium 4492mg (187%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 681 kcal

% Daily Value*

Serving	1serving
Calories	681kcal	34%
Carbohydrates	30g	10%
Protein	62g	124%
Fat	31g	48%
Saturated Fat	11g	55%
Polyunsaturated Fat	17g	100%
Cholesterol	438mg	146%
Sodium	4492mg	187%
Fiber	1g	4%
Sugar	5g	10%