Shrimp and Grits is one of my all time favorite dishes and this version is one of the best I have made. For those that don’t know, shrimp and grits is a traditional southern dish. I have heard that it was originally served for breakfast, but I have always had it for dinner.
The ingredient that makes this recipe a bit different than most others is Andouille sausage. While tasso ham or bacon is more commonly used, the Cajun flavors of the Andouille compliment the dish perfectly. While I have had shrimp and grits served with regular, creamy, or mild cheese grits, I chose to add cheddar to these, so that the flavor doesn’t get lost underneath the shrimp.
Shrimp and Grits
- 1 cup grits
- 2 cups water
- 2 cups milk
- 1/2 tsp. salt
- 2 cups cheddar cheese, grated
- 1 1/2 lbs. Shrimp
- 3 links Andouille sausage,sliced into 1/4 inch slices
- 4 Tbsp. Butter
- 6 green onions, sliced (Use the white part in the shrimp and save the green part to sprinkle on top.
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 15 oz. can fire roasted diced tomatoes
- 1 chipotle pepper in adobe sauce, chopped plus 1 Tbsp. sauce
- 1/3 cup flour
- 2 cups milk
- Pour milk and water into a large saucepan.
- Stir in salt and grits.
- Bring to a boil over high heat and then reduce heat and simmer 20 minutes.
- Add cheese and stir until melted.
- In a large skillet saute Andouille sausage until done.
- Add butter and bell pepper to the skillet. Saute until tender.
- Add garlic, shrimp, and the white parts of the green onions.
- Saute until shrimp just begin to turn opaque. The should not be completely cooked.
- Stir in tomatoes, chipotle pepper, and adobe sauce. Continue cooking until heated through.
- Stir the flour into the milk and stir it into the shrimp mixture.
- Bring to a boil and cook until thickened (about 1 or 2 minutes).
- Serve over grits and top with sliced green onions.