Spicy Southern Shrimp Grits (Print Version)
# Ingredients:
→ Cheesy Grits
01 -
2 1/2 cups chicken or veggie stock
02 -
2 cups heavy cream
03 -
1 cup corn grits
04 -
1 cup shredded Gouda
05 -
1/2 cup shredded sharp cheddar
06 -
2 teaspoons kosher salt (if you want)
07 -
1/2 teaspoon ground black pepper (if you want)
08 -
3 tablespoons unsalted butter (if you want)
→ Cajun Shrimp and Sausage
09 -
1 pound jumbo shrimp, peeled and cleaned
10 -
1 tablespoon cajun seasoning
11 -
1 pound chopped andouille sausage
12 -
2 tablespoons unsalted butter
13 -
1 cup diced yellow onion
14 -
1 cup diced bell pepper
15 -
5 cloves minced garlic
16 -
3/4 cup chicken or seafood stock
17 -
2 tablespoons Louisiana Hot Sauce
18 -
1 tablespoon fresh lemon juice
19 -
1/2 cup heavy cream
20 -
Green onions or parsley for topping
# Instructions:
01 -
Dry your shrimp with paper towels and mix them with the Cajun seasoning in a bowl. Wrap and stick them in the fridge while you get everything else ready.
02 -
Bring stock and cream to a boil in a large pot. Add grits gradually while stirring, then lower the heat and cook with the lid on for about 10-15 minutes. Stir occasionally until they get soft and creamy.
03 -
Once your grits are tender and have drunk up the liquid, mix in both kinds of cheese until they melt completely. Add salt and pepper if you like, and drop in some butter for extra richness. Keep them warm while you tackle the shrimp part.
04 -
Get your skillet hot and cook the sausage until it's browned, then take it out and set aside. Add butter to the same pan and quickly cook your seasoned shrimp just until they start turning pink on each side. Don't overcook them. Remove and set aside too.
05 -
Using that same pan with all the good flavors, cook onions and peppers until they're soft. Toss in the garlic and cook until you can smell it. Pour in your stock, hot sauce, and lemon juice, and let it bubble away until it's about half gone. Stir in cream, then put your sausage and shrimp back in until everything's hot and the sauce gets thick.
06 -
Ladle the cheesy grits into bowls, pile the spicy shrimp and sausage mix on top, and scatter some green onions or parsley over it all.
# Notes:
01 -
Great for fancy breakfast or dinner
02 -
You can make it milder or spicier by changing hot sauce amount
03 -
Regular smoked sausage works fine instead of andouille