The first time my mom made me shrimp and grits, I honestly had no idea what it even was. Yes, growing up in California isn’t all it’s cracked up to be sometimes. But oh my goodness. I can still remember that first bite and floating to heaven! The savory grits are creamy, and topped with subtly spicy sausage and shrimp. And when you mix the grits with the delicious gravy… yeah. Let’s just say I licked the bowl.
This is the recipe my mom uses, adapted from Tyler Florence’s Ultimate Shrimp and Grits. It looks like a lot of ingredients and well, it is, but don’t worry! Most are seasonings, and you basically just throw everything in a pan. Don’t let it scare you away, you can do this I promise. You can lighten up the grits by not adding the half and half and butter, but in my opinion, this is one of the times it’s totally worth it.
Ingredients
-
For the Shrimp
- For the Grits
Instructions
- Dice onion into small pieces, and set aside. Slice andouille sausage diagonally so that they make small coin-sized pieces.
- Add olive oil and garlic to a large / deep skillet, heated on medium heat. Cook 1 minute until garlic is fragrant. Add onion and cook for 2 - 3 minutes until softened. Add sausage and cook another 2 - 3 minutes until lightly browned. Add flour and stir to combine, to make a roux. Flour should be sticky and not bright white. Slowly add chicken stock and stir, making a sauce. Add bay leaves, and add shrimp to liquid and simmer for 3 - 4 minutes. Add cayenne pepper, lemon juice, salt, and pepper. Turn heat to low, and simmer for another 3 - 4 minutes.
- Add 3 cups of chicken stock to a small pot, and bring to a boil. Once boiling, add grits, stir, and cover. Cook for 5 minutes. Remove lid and stir, adding 1 cup half / half, butter, salt and pepper.
- Stir in parsley and green onion to shrimp. Serve over a heaping spoonful of grits.
