Shrimp and Grits
PREP TIME: 15 minutes

Don’t you know it; grits would somehow find its place alongside Gulf shrimp in Louisiana. Well, sure enough it did, and here it is.


  • 2 dozen 21-25 count shrimp, peel and deveined
  • ½ cup butter
  • ¼ cup red bell pepper, finely diced
  • ¼ cup yellow bell pepper, finely diced
  • ¼ cup green bell pepper, finely diced
  • ½ cup red onion, finely diced
  • ½ cup celery, finely diced
  • 1tbsp garlic, minced
  • ½ cup andouille sausage, minced
  • ¼ cup flour
  • 4 cups shrimp stock
  • ½ cup cream
  • ¼ cup green onions, sliced
  • Salt and pepper to taste

In a large sauté pan, heat butter over medium high heat. Add all vegetables and andouille. Sauté 3-5 minutes stirring occasionally, about 5 minutes. Add flour and stir until slightly golden, 3-5 minutes. Add shrimp stock one cup at a time stirring until mixture achieves a sauce-like consistency. Contunine adding as much stock as necessary. Add cream, blend well and bring to a low boil. Add green onions and shrimp and cook until shrimp curl and turn pink, 3 -5 minutes. Season to taste using salt and pepper. Serve a generous portion of sauce and 4 large shrimp over each portion of grits.


  • 1 ½ cups stone ground grits
  • 3 ½ cups whole milk
  • 3 ¼ cups water
  • 1 ½ tbsps salt
  • 1/2 tsps white pepper
  • 4 tbsps. butter
  • ½ pound shredded Gouda cheese, not smoked

In a 1-gallon-stockpot, combine milk, water, salt, pepper and butter. Bring to a low boil over medium high heat. Add grits and stir well into the liquid. Reduce heat to medium-low and cover. Cook 12-14 minutes stirring occasionally until thickened. Stirring. Remove from heat and blend in cheese. Adjust seasonings if necessary. Serve a generous portion of grits along with the shrimp.


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