Shrimp and Grits
This iconic Shrimp and Grits recipe starts with the creamiest grits you'll ever have in life. They get topped with jumbo shrimp, spicy andouille sausage and a luscious creamy pepper sauce. This classic Southern dish loaded with great flavor makes for perfect comfort food!
Ingredients
Will's Southern Style Grits
- 2.5 c water
- 1 c grits
- 1 1/4 tsp salt
- 2 sticks butter
Shrimp & Creamy Pepper Sauce
- 1.5 c diced andouille 7 ounce sausage (I like Zatarain's)
- 1 c diced red bell pepper
- 1 c diced yellow bell pepper
- 1 lb shrimp, shelled and deveined 16-21 count size
- 2 tsp Old Bay seasoning
- 1.5 c heavy whipping cream
- 2 T butter
- 1 c shredded Asiago cheese
- chopped bacon garnish
- sliced green onions garnish
- chopped parsley garnish
Instructions
Will's Southern Style Grits
- Bring water to a boil over high heat adding kosher salt.
- Pour in grits stirring constantly and bring heat down to a medium. Continue to babysit the grits stirring constantly until the water has completely absorbed. This should take about 20 minutes.
- Add butter and stir until melted. Once the creamiest texture has formed (about five more minutes), they're done.
Shrimp and Creamy Pepper Sauce
- In a large skillet, over medium-high heat, add diced andouille and peppers. Saute until browned and most of the moisture has cooked out of the peppers (about 7-10 minutes).
- Add shrimp, Old Bay and saute for about 4 minutes or until pink/opague. Remove shrimp only and set aside.
- Add heavy whipping cream and butter to veggies and sausage over medium heat and stir until the sauce has thickened and reduced a bit (about 7 minutes).
- Remove from heat and stir in the cheese until completely melted. Add the shrimp back to the pan and stir.
- Serve grits in a bowl and top with shrimp and creamy pepper sauce. Garnish with chopped bacon, green onions, and parsley. Say Grace and enjoy!
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