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 andouille sausage, sometimes bacon, and a medium dark roux.  

Cut the recipe in half to serve 2.

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

Shrimp & Sausage

2 T avocado oil or other neutral oil

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

2 T unsalted butter

½ sweet Vidalia onion, thinly sliced

1½ lbs large shrimp, peeled and deveined

2 cloves garlic, pressed or minced

Roux

¼ cup unsalted butter

¼ cup all-purpose flour

2 cups chicken broth

Pinch of cayenne pepper (optional)

Sea salt and freshly ground black pepper

Juice of ½ lemon.

4 scallions, thinly sliced on the bias

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 and keep warm.

In a large cast-iron skillet, over medium heat, add oil and cook the andouille sausage until brown.

Remove with a slotted spoon to a bowl and set aside.

Add the butter to the skillet and slowly cook the onion for 5 minutes. 

Add the shrimp and cook, while stirring for about 4 minutes. 

Add the garlic and cook another minute.

Remove to the bowl with sausage.

Add butter to the cast-iron skillet 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.  

Slowly add the chicken broth and stir to combine.

Return the sausage and shrimp mixture to the skillet.

Season to taste with salt and pepper, add lemon juice, 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 a wedge of lemon.

Serve immediately.

Serves 4