Thursday, January 13, 2022


 Shrimp and grits started in the Lowcountry of coastal South Carolina and Georgia. Traditionally grits were served as a breakfast dish, but now they are served with seafood and considered a brunch, lunch, dinner, or supper dish. Lowcountry grits contains bacon, andouille sausage, and a medium dark roux.

Cut the recipe in half to serve 2.

¼ cup unsalted butter
¼ cup all-purpose flour

4 cups water
2 cups whole milk
½ t sea salt
1½ cups stone ground yellow or white grits (not instant)
2 T unsalted butter
1 cup shredded sharp cheddar cheese

Shrimp & Sausage
1 T avocado oil
12 oz andouille sausage, cut in half, lengthwise and sliced ¼-inch
4 slices bacon, finely diced
2 T unsalted butter
½ sweet Vidalia onion, diced
2 cloves garlic, pressed or minced
1½ lbs large shrimp, peeled and deveined
2 cups chicken broth
½ cup white wine (optional)
Pinch of cayenne pepper (optional)
1 lemon, zested and juiced
Sea salt and freshly ground black pepper
4 scallions, thinly sliced on the bias

In a large cast-iron skillet, melt the butter and whisk in the flour.
Cook 7 to 8 minutes, until roux turns a medium brown in color.  
Watch it carefully and don't let it burn.  Spoon roux into a large bowl and set aside.

In a 2-quart saucepan, bring water, milk, and salt to a boil.
Slowly whisk in the grits.  
Reduce heat to a simmer, stirring every 4 to 5 minutes.
Simmer for about 25 minutes.  Stir in butter and cheese to completely combine.
Turn off heat, cover and set aside.

In the same large cast-iron skillet, over medium heat, add oil and cook the andouille sausage and bacon until brown then remove with a slotted spoon to the bowl with the roux, and set aside.
Add the butter to the skillet and slowly cook the onion for 5 minutes.  
Add the garlic and cook another minute.

Add the shrimp and cook, while stirring for about 4 minutes..
Add the chicken broth and wine to deglaze the pan.
Add the roux with the andouille sausage and bacon, cayenne, lemon zest, and lemon juice.
Season to taste with salt and pepper and simmer a couple more minutes, to heat through.

Ladle the grits into 4 warm bowls.
Evenly divide the the skillet ingredients over the grits.
Garnish with scallions and serve immediately.

Serves 4

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