Prep Time: 10 min

Cooking Time: 1 hour

Serving Size: 6 Entrée Portions

Shrimp and grits are a classic Southern dish. This particular recipe is more along the lines of what some might call “Charleston style” because the grits are cheesy and andouille sausage has been added to the recipe. The grits take some time, but trust me, it’s worth it!

The Seasoning

Be mindful if you’re using a different seasoning blend than the one I recommend here. The blend I use does not contain salt, so I need to add it. If you’re using a blend that does contain salt, pull back on adding the salt and taste throughout the cooking process to ensure you’re not adding too much.

Ingredients

1 ½ Cups of White Corn Grits
2 Cups Milk
1 Cup Heavy Cream
8 Tbsp Butter
¾ Cup Shredded Parmesan Cheese
2 lbs Fresh or Frozen Shrimp
7 Tsp Cajun Seasoning
4 Links Andouille Sausage
2 Tbsp Olive Oil
1 Medium Yellow Onion
1 Red Bell Pepper
1 Green Bell Pepper
3 Tsp Minced Garlic
2 Cups Chicken Broth
½ Cup Heavy Cream
3 Fresh Green Onions
3 Tbsp Parsley
Salt
Fresh Cracked Pepper

How To

First, start on the grits. Put 6 cups of water with 2 teaspoons of salt in a large stock pan or Dutch oven. Heat on high until boiling. Once boiling, add the grits, stir to combine, and turn the temperature down to medium-low. Cook the grits, stirring every few minutes until they start
to thicken. This will take 30-40 minutes. Check the grits throughout the cooking process. Grits are sharp when you start cooking them, but the edges will soften during the cooking process. You’ll know they’re done when they have a smooth, creamy texture.
When the grits are just about done, add the milk, cream, butter, and cheese. Stir and continue to cook until everything is thoroughly combined and the cheese has melted into the grits, about 5 to 10 more minutes. Taste and season as needed.
While the grits are cooking, heat the olive oil in a large saucepan on medium heat. Slice the andouille sausage into ½” pieces and toss in the pre-heated oil. Cook the sausage until it is lightly browned on each side. Remove from the pan and set aside.
Defrost (if frozen), rinse, and dry the shrimp. Season the shrimp with 4 teaspoons of the Cajun seasoning, and salt to taste. Toss the shrimp to ensure the seasoning is evenly distributed. Add 1 more tbsp. of the olive oil to the pan if it seems dry, and start cooking the shrimp in one layer, you will likely need to cook in batches. Cook both sides on medium heat until pink and set aside.
Small dice the onion and bell peppers. When they shrimp are all done, add the onion and peppers to the saucepan. If the pan seems dry, add a bit more oil. Cook until they begin to soften, about 5 minutes. Add the garlic and the remaining Cajun seasoning. Cook 2 additional
minutes.
Add the chicken broth to the pan with the onion and peppers. Turn the heat up to medium-high and cook down the liquid until it’s reduced by half. Stir occasionally.
Turn the heat down to medium-low and add the cream, green onions, and parsley. Add the sausage and shrimp back into the pan. Continue to cook for 3-5 minutes, then salt and pepper to taste. Remove from the heat.
Serve the shrimp over the grits, and top with a green onion garnish. Enjoy!

This recipe was inspired by Emeril’s Shrimp & Grits Recipe.