Gulf Shrimp & Grits
Creamy stone-ground grits topped with sautéed Gulf shrimp, andouille, and a spicy pan sauce.
Professional pilot & seafood enthusiast
The Story
“I first had shrimp and grits at a hole-in-the-wall near the Savannah airport after a charter drop. Changed my whole view of Southern cooking.”
Ingredients
Grits
- 1 cup stone-ground grits (NOT instant)
- 4 cups water or chicken broth
- 1 cup whole milk
- 4 tbsp butter
- 1 cup sharp cheddar, shredded
- Salt and pepper to taste
Shrimp
- 1.5 lbs large Gulf shrimp, peeled and deveined
- 6 oz andouille sausage, sliced
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice
- 2 green onions, sliced
- 1 tsp Old Bay
- Hot sauce to taste
Instructions
Cook grits: bring water/broth to a boil, whisk in grits, reduce to low. Stir frequently for 25 minutes until thick and creamy.
Stir in milk, butter, cheddar, salt and pepper. Keep warm.
While grits cook, fry bacon in a large skillet until crispy. Remove bacon, leave the drippings.
Sauté andouille in the bacon fat until browned, about 3 minutes. Remove and set aside.
Season shrimp with Old Bay. Sear in the same skillet over high heat, 2 minutes per side. Remove.
Add garlic to the pan, cook 30 seconds. Deglaze with chicken broth and lemon juice, scraping up the fond.
The fond (browned bits) is where all the flavor lives. Don't skip this.
Return shrimp, andouille, and bacon to the pan. Toss to coat.
Spoon grits into bowls, top with shrimp mixture, garnish with green onions and hot sauce.
What to Drink
Cold sweet tea, or a crisp Sauvignon Blanc.
