LOWCOUNTRY SHRIMP & GRITS

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.  You can make this recipe, omitting the andouille sausage, if you desire.

Cut the recipe in half to serve 2.

Roux

¼ cup unsalted butter

¼ cup all-purpose flour

Grits

4 cups water

2 cups whole milk

½ t sea salt

2 cups stone ground yellow or white grits (not instant)

2 T unsalted butter

1 cup shredded sharp cheddar cheese, or a combination of cheeses

Shrimp & Sausage

3 slices bacon, diced

12 oz andouille sausage, cut in half, lengthwise and sliced ¼-inch

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 light 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, cook the bacon until crisp.

Remove to the bowl with the roux.

Drain off most of the fat and cook the andouille sausage until brown then remove with a slotted spoon to the bowl with the bacon with roux, and set aside.  Drain off almost all of the fat and discard.

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, 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