Grits with Shrimp and Sausage

Years ago I tagged along on a business trip my husband took to Charleston, South Carolina. I ordered shrimp and grits at our first dinner there. I’d previously not been a huge cornmeal fan.

Well, thank you Charleston. I’m a huge fan now. The secret is butter, cream and cheese. Which, of course, can make anything better.

So I’m making some grits today that will be served with shrimp and Andouille sausage for a Creole flair.

Similar to making risotto, you don’t have to use this recipe to a T. You can use butter and cream in your grits, you can use butter and cheese, or use all three! It just depends how you want your grits to turn out.

Get creative with grits. I didn’t include cheese in this recipe but think about the options – smoked mozzarella, feta, cheddar, Boursin, you name it. It all works.

Creamy Grits with Shrimp and Sausage

1 1/2 cups water
1 1/2 cup milk
6 tablespoons unsalted butter
Pinch of salt
1 cups grits, I use a medium grind
1/2 teaspoon white pepper
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme
2 tablespoons bacon grease or oil
14 ounces Andouille sausage, sliced
1 pound shrimp, shelled, cleaned, rinsed, dried
Salt
Black pepper
Grated Parmesan for serving, optional
Cayenne pepper flakes, optional

Add the water, milk, butter and the salt to a dutch oven over medium heat until the butter melts.

Add the grits and cook them, whisking constantly, for about 5 minutes.

Depending on what cornmeal you’re using (there’s everything from corn flour to a coarse grind) you can follow the recipe on the package, then there’s no guesswork.

If you think the grits are too thick, add some water, cream, broth – whatever you want to thin it slightly using a whisk. When you’re sure it’s done, and quits thickening, add the white pepper, paprika, and thyme. Cover the pot and set the grits aside.

Put a large skillet over high heat and add the bacon grease or oil. I had cooked some bacon, so I left the grease in the pan just for this purpose. Add the sausage slices and brown them on both sides. When they’re all browned, scoop them up with a slotted spoon and place them in a large bowl. But keep the skillet on the stove with the oil.

Salt and pepper all of the shrimp. Add the shrimp, in batches, and cook them in the same grease until they are opaque. This only takes a minute. Place the cooked shrimp in the bowl with the sausage, and continue with the remaining shrimp.

When it is time to serve, have your grits, shrimp, and sausage all warm. Place some of the grits in a pasta bowl. Then top with the shrimp and sausage.

I always like to offer cayenne pepper flakes, just because I like things spicy, but that’s optional. You could even serve Tabasco or another hot sauce.

Chopped green onions are also good.

Because I didn’t include cheese in the grits, I thought I’d serve some Parmesan as an optional topping.

Parmesan takes it over the top, but other cheeses could be used as well.

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