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Shrimp & Andouille with Creamy Charleston Style Grits

May 14, 2012


The ingredients were practically staring me in the face but it wasn’t until a friend posted longingly to Facebook about wishing she was having shrimp & grits for dinner that I had the ah-ha moment.

The very next night I whipped this up & it was fantastic.

This isn’t a complicated recipe but it does take some time. You’ll need a good hour for the grits, thankfully largely unattended. So start them first, then prep & cook everything else.

You’ll Need:

For the grits:

3 cups water with 1/2 tsp salt & 1/2 tsp pepper

3/4 cup stone ground grits

2 tbs butter

1/2 cup heavy cream

1 cup milk

1 medium saucepan with a lid

For the shrimp:

2 tbs EVOO, divided into 2 equal portions

6 oz Andouille sausage, sliced into 1/4 inch rounds

1 green pepper, cut into fine dice

2 scallions, sliced

1/2 a sweet onion, cut into fine dice

1 heaping tbs dried parsley

2 tsps mined garlic

1/8 tsp cayenne

1 tsp Cajun spice

1/2 tsp paprika

1 tsp Old Bay

1 tsp salt

1/2 tsp pepper

1 plum tomato, diced

1 tbs red wine vinegar

1 tbs hot sauce

2 tbs butter

1 lb shrimp cleaned, deveined & dried well with paper towels

1/2 cup heavy cream

A large fry pan, big enough to accommodate all the shrimp in one uncrowded layer


1. Bring the salted & peppered water to a boil in the medium saucepan.

2. Add the grits, stirring.

3. Bring to a boil, then add the 2 tbs butter, 1/2 cup cream & all the milk and bring to a boil again.

4. Reduce to simmer, cover, and cook for one hour, giving it a good stir about half way through the cooking time, until thick & creamy.

5. While the grits are cooking, prep all the other ingredients.

6. Heat 1 tbs of EVOO in the fry pan and brown the andouille over medium high heat, about a minute or 2 per side.

7. Remove with a slotted spoon and reserve.

8. Add the diced pepper, onion & scallion to the fry pan and sauté a few minutes, til the vegetables begin to soften.

9. Add the parsley, garlic, cayenne, Cajun spice, paprika, Old Bay, salt & pepper, and cook another minute or 2.

10. Add the diced tomato, hot sauce & vinegar and cook another few minutes, until tomato softens.

11. Remove contents of the fry pan and add to the reserved andouille.

12. About 5 minutes before the grits are done, heat the 2 tbs butter & 1 tbs EVOO in the fry pan on high & quickly sear the shrimp, turning only once.

13. Add back the andouille & vegetable mixture, then add the 1/2 cup heavy cream, cooking just until everything is bubbly hot & the sauce has reduced a bit.

14. Serve on individual plates, spooning the sauced shrimp over the grits.

Serves 4

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