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Shrimp and Grits

Fri July 26th, 2019

Shrimp and Grits - Try this Cheesy Sausage, Shrimp and Grits Recipe

Shrimp and grits are a Southern staple and they can be served for any meal (breakfast, lunch or dinner). Enjoy making and serving this cheesy shrimp and grits recipe!

Shrimp and grits are such a staple food in the south that it is often referred to as the "grits belt." Grits is the official prepared food for the state of Georgia. The origins of grits is linked back to Native American Muskogee tribe’s preparation of corn that is similiar to hominy. The lowcountry marsh in the coastal south (Georgia, North Carolina, South Carolina) was where shrimp and grits was a breakfast staple.

In 1982, Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina. He used a simple recipe of cheesy grits and topped it off with jumbo shrimp, bacon, mushrooms and a few other ingredients.

In 1985, Craig Claiborne of The New York Times visited the restaurant and published Neal’s recipe. This is the beginning of the widespread popularity of cheesy shrimp and grits.

There are many variations and you can play around with the "extra ingredients" to include what you like.

Please enjoy making and serving this version of Cheesy Shrimp and Grits:)

Ingredients:

  • 1 cup coarsely ground yellow grits
  • 3 cups water
  • 2 teaspoons salt
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined (put a dash of salt on shrimp)
  • 1 lemon, juiced
  • Dash red pepper flakes
  • 1/2 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup cup chicken broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese

Directions:

  1. Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  2. Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  3. Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  4. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, let cool, and crumble. Retain 1/2 of the bacon drippings in skillet and add 2 tablespoons vegetable oil (avacado or your favorite).
  5. Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings and vegetable oil until the onion is translucent, about 8 minutes.
  6. Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  7. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  8. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  9. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Recipe Source: Recipe modified from berskine allrecipes.com
Info source: DeepSouthMag.com