This lowcountry take on traditional shrimp and grits introduces andouille sausage to add a smokiness that compliments the lightly spiced shrimp and the creamy grits.
Lowcountry Shrimp and Grits
- Serves: 4
- Complexity: easy
- 1 cup Stone-ground grits
- 3 cups Water or chicken stock
- 1 cup Milk or heavy cream
- 1 tbsp Butter Salt and pepper to taste
- 1 lb Shrimp, peeled and deveined
- 1/2 lb Andouille sausage or bacon, sliced
- Juice from 1 lemon
- Pinch of cayenne
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 Bell pepper, chopped
- 1 small Onion, chopped
- 1-2 tbsp Butter (if using sausage)
Start by making the grits. First you will bring the water or stock and milk or heavy cream to boil in a saucepan. Stir in the grits and cook over lower heat until the grits are thickened and tender. Finish by stirring in the butter and adding the salt and pepper to taste. As the grits are cooking, start to prepare the shrimp.
For the shrimp start by marinating with the cayenne pepper and lemon juice, set aside and allow the flavors to combine. Place the pieces of sausage or bacon in a large skillet. Cook the sausage or bacon until browned. Set the sausage or bacon aside, reserving any grease. If you are using the andouille sausage it is possible that their won't be too much grease left. If this is the case substitute butter. Using the leftover grease from the bacon or butter, saute the onion and bell pepper until the onion is translucent. Add the garlic and cook about two minutes prior to finishing the pepper and onion. Return the sausage or bacon to the skillet and add the shrimp. Cook until the shrimp are pink. Finish by adding the fresh parsley. To serve, put the grits in a serving bowl and add the shrimp over the top.