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Shrimp and Grits

Shrimp and Grits

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Course Appetizer, Breakfast, dinner, Lunch, Main Course
Cuisine cajun, creole

Ingredients
  

For the Grits

  • 1 tsp salt
  • 1 cup White Stone-ground grits
  • 2 tbsp butter
  • splash of heavy cream

For the Shrimp

  • 2 tbsp olive oil
  • 24 jumbo Louisiana, gulf coast or other wild American shrimp, unpeeled
  • Basic Creole Spices **** Below****
  • 1/3 cup minced andouille sausage or other smoked sausage
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 2 tsp chopped fresh thyme leaves
  • 2 cups Basic ShrimpStock (see my link below in links)
  • 2 tbsp butter
  • 1 tsp fresh lemon juice
  • splash or two of heavy cream
  • chives or the tops of green onions plus a couple of whole green onions sliced for serving

Basic Creole Spices Makes 1/2 Cup

  • 2 tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1/2 tsp ground allspice

Instructions
 

For the Grits

  • Bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone or cream cheese. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.
  • For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.
  • In the same skillet, sauté the andouille or smoked sausage, garlic, onion, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and heavy cream and simmer until the sauce has thickened, 3–5 minutes.
  • Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice and chives or just the green ends of the green onions thinly sliced. .
  • Divide the grits among the bowls. Arrange the shrimp in each bowl, spoon sauce around them, and garnish with sliced green onions. Enjoy!

Notes

Basic Shrimp Stock
Keyword grits, louisiana, New Orleans food, shrimp, shrimp and grits