I grew up in Charleston, SC, so I’ve definitely eaten a lot of shrimp and grits. When I moved to Philadelphia, I couldn’t find any restaurants with good grits. Seriously, they were always watery and flavorless. Yuck. Bad grits everywhere meant that I was more likely to win the lottery than find good shrimp and grits at a restaurant. That meant I needed to learn how to make them or buy a plane ticket home every time I had a craving. Now I have a lot of variations of shrimp and grits that I make. Sometimes I add peppers or tomatoes, and I like to use stone ground grits when I have more time. Definitely know what kind of grits you’re working with before you start cooking. Stone ground take a lot longer than quick cook, and friends don’t let friends use instant grits.
Shrimp & Grits With Andouille Sausage
- Preheat a saute pan on the stovetop over medium heat.
- Add the bacon, onions, and sausage. Cook until the bacon starts to get crispy, stirring occasionally. (Make sure to start the grits a few minutes into this.)
- Move the bacon, sausage, and onions to the back of the saute pan. Tilt the pan to get all of the bacon and sausage fat to come down onto one side.
- Add the flour and stir into the bacon and sausage fat. Once it makes a nice paste, move the onions, sausage, and bacon back and stir.
- Add the shrimp and fully cook them.
- Add the heavy cream to the pan, stirring the whole time, and scraping the bits of brown from the bottom of the pan. Stir in salt and cajun seasoning.
- Serve over grits.
- Combine the chicken stock, heavy cream, salt, and white pepper to a saucepan and bring to a boil.
- Whisk in grits, reduce the heat to low, and cook for about 10 minutes, whisking frequently.
- Turn off the heat. Add butter and cheddar cheese, and stir until well-incorporated into the grits.
- Put a lid on the saucepan and let the grits rest for at least 5 minutes.