Shrimp & Grits

Posted on May 08, 2020 by Anne Milneck | 3 comments

Ingredients for the Grits:
1 cup grits
1 cup grated sharp cheddar cheese
1 Tbl butter
1/4 cup heavy cream

Directions for the Grits:
Cook 1 cup dry grits with water according to package directions. After the grits are cooked and still hot, stir in the cheese, butter and heavy cream. Stir until the cheese is melted and the grits are thick and creamy. If they are too thick, you can adjust with water. Taste and add salt if needed. 

Ingredients for the Shrimp:
1 lb peeled & deveined shrimp
1/2 tsp baking soda
2 Tbl BBQ Shrimp Seasoning
½ tsp Smoked Hot Paprika
Smoked Extra Virgin Olive Oil
1 cup andouille cut into small cubes
1 shallot, minced
3 cloves garlic, minced
½-1 cup heavy cream
Salt and cayenne to taste
Fresh parsley and chives, finely chopped

Directions for the Shrimp:
In a bowl, combine the shrimp with the baking soda, BBQ Shrimp Seasoning and Smoked Hot Paprika; allow to sit for 10 mins.

In a large skillert, saute the andouille in Smoked Extra Virgin Olive Oil until brown and crispy. Add in the shallots and saute until softened. Add in the garlic and saute for 1 minute until fragrant. Add the shrimp and saute until starting to turn pink. Add in the heavy cream and bring to a simmer. Simmer until the shrimp are opaque pink, firm to the touch and fully cooked through-about 6 minutes. 

You can add more cream adjust the consistency. Taste and season with salt and cayenne. Serve over warm cheese grits. Garnish with fresh parsley and chives.

Watch as Anne makes this recipe on Facebook Live 


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3 Responses

Anne
Anne

May 21, 2020

Hi Lynne,
I edited the recipe to have more clarity. Thanks for bringing it to my attention!

helen connelly
helen connelly

May 21, 2020

The “return to business email” is great! Shrimp and grits look good , too!

Lynn Coxe Graham
Lynn Coxe Graham

May 21, 2020

Thank you so much for this recipe! I’d like to make it this week. But I have a question: When you say make the grits, do you mean according to package direction? Will that be too much water? Or did you mean to make the raw grits using the heavy cream and cheese to begin with?
Thanks again!

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