Shrimp and Grits
Creamy, cheesy stone-ground grits topped with plump Gulf shrimp seared with smoky andouille sausage and bacon in a Cajun-spiced garlic-butter pan sauce, brightened with lemon and scallions. A Lowcountry classic that's equally at home on a brunch table or a weeknight dinner spread.
By YumYum Editorial · American Comfort
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4
Ingredients
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons unsalted butter, divided
- to taste Salt and black pepper, to taste
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning
- 4 slices bacon, diced
- 4 oz andouille sausage, sliced into half-moons
- 3 garlic cloves, minced
- 1/2 cup chicken broth (for pan sauce)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 1 dash hot sauce, to taste
- 2 scallions, thinly sliced, for garnish
Instructions
- Bring the chicken broth and milk to a boil in a saucepan. Whisk in the grits, reduce heat to low, and cook, stirring often, for 20-25 minutes until thick and creamy.
- Stir 2 tablespoons of the butter and the cheddar cheese into the cooked grits, season with salt and pepper, and keep warm over low heat, adding a splash of broth or milk if they thicken too much.
- Meanwhile, cook the diced bacon in a skillet over medium heat until crisp, about 6 minutes. Remove with a slotted spoon, leaving the fat in the pan.
- Add the andouille slices to the same skillet and cook for 3-4 minutes until browned and starting to crisp at the edges. Remove and set aside with the bacon.
- Pat the shrimp dry and toss with the Cajun seasoning and cayenne pepper.
- Increase heat to medium-high and sear the shrimp in the rendered fat for 1-2 minutes per side, until just pink and opaque. Remove and set aside.
- Add the remaining 2 tablespoons butter and the garlic to the pan and sauté for 30 seconds, then pour in the chicken broth, scraping up any browned bits, and simmer for 2 minutes to build the pan sauce.
- Stir in the lemon juice and hot sauce, then return the shrimp, bacon, and andouille to the pan and toss to coat in the sauce.
- Spoon the cheesy grits into bowls, top generously with the shrimp, andouille, bacon, and pan sauce, and garnish with sliced scallions.