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Shrimp & Grits

Shrimp and Grits

Felesha
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!
Prep Time 5 mins
Cook Time 40 mins
Course Breakfast
Cuisine Southern Breakfast
Servings 6 people

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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