Shrimp and GritsUser Submitted Recipe
1 cup water
1 cup milk
1 cup heavy cream (if this isn’t in your diet – pick another recipe)
1 cup grits (not instant!!!) I like Bob’s Red Mill Yellow Corn Grits
1 stick butter
1 cup of cheese – a tangy cheese of your choice – sharp cedar, asiago, etc. (you’ll get extra richness, but little taste with mild cheeses)
Salt to taste – sea salt or kosher salt at least 1 tbsp
Pepper to taste – at least 1 tsp (fresh coarse ground black, red, green and white pepper mix is best)
Finely diced green and/or red pepper, at least a cup total
Finely sliced Vidalia onion in half rings
½ stick butter
1 clove finely chopped garlic
About 8” of andouille or similar sausage 1/8” slices cut in half
2 lbs shrimp (no larger than 30 per lb size)
Boil the water and milk and add the grits. Stir, stir, stir.
Reduce to low simmer and cook until thickened usually about 10 – 15 minutes. You may want to use some type of burner diffuser to keep the heat really low.
Add cream, salt, pepper and butter. Stir, stir, stir.
Increase heat to medium until butter is melted.
Reduce to low simmer and cook until thickened and grits are VERY tender usually at least 30 minutes but an hour if you can. Stir, stir, stir. If grits stick, do not try to scrap up and reincorporate, leave them on the bottom, if you stay with them this won’t be a problem, if you can’t give them your nearly complete attention pick another recipe.
When grits are about almost done start the shrimp mixture, as long as you keep stirring you can’t really overcook the grits.
Sautee all the ingredients accept the shrimp until onion and peppers are to your liking – some like a little crunch, I like floppy.
When grits are done add shrimp to the vegetable mixture heating only until warm if the shrimp are already cooked, if raw cook until pink. Clean, devein, remove tails of shrimp, if shrimp are frozen rinse and dry. Do not over cook shrimp.
You can do the grits ahead and reheat adding butter and some milk or cream. This way you can do this dish on the grill at a tailgate. You can substitute bacon or pancetta for the andoille.
Spread grits in a large serving pan and top with shrimp mixture.
Grits can be done ahead – just add some cream and more butter to revive.