Shrimp and Grits

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.

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 681kcal

Ingredients

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

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