Shrimp and Grits

shrimp and grits.jpg

Let me start by saying this is my version of shrimp and grits. An easy tasty version. I feel like I have to start it that way because I would imagine, especially in the south, everyone has their own family secret recipe when it comes to shrimp and grits.

I know I say this all the time, but this is my ultimate bowl of comfort food - creamy grits and heart shrimp, I could literally eat this all the time.

Couple notes on the recipe

First if you wanted to use bacon instead of the turkey sausage, that would totally work.

Also if you are buying grits, don’t buy the instant grits, those will taste like nothing. Try and seek out grits for brands like Bob’s Red MIll or Anson Mills - those are going to have the best product and it will taste the best.

Lastly, I buy frozen wild shrimp. I like that they come frozen so I can keep them in the freezer then pull out only what I neeed for dinner. They defrost really quickly by letting them sit in a bowl of cool water for about 20 to 30 minutes. You will have to peel and devein them, but I feel like they freeze better with the shell on.

  • 2 cups milk (or vegetable broth)

  • 1 cup grits

  • large pinch of salt

  • 4 Tbs. unsalted butter, cubed

  • 2 Tbs. olive oil

  • 6 oz. smoked turkey sausage, cubed

  • 1 shallot, diced

  • 2 cloves garlic minced

  • 1/4 cup diced tomatoes

  • salt and pepper

  • 1 lb shrimp, shells removed and deveined

  • 1/4 cup vegetable broth

  • squeeze of lemon

  • 2 Tbs. chopped fresh herbs such as parsley or cilantro

  • Hot sauce to taste

In a medium sized pot over high heat combine the milk, 1 cup water, grits, and large pinch of salt. Bring to a boil stirring occasionally, then reduce heat to low. Add the diced butter on top of the grits and let them simmer uncovered for about 30 minutes.

To make the shrimp, heat the olive oil over medium heat. Add the sausage and cook for about 2 to 3 minutes or just until the sausage turns golden brown. Add the shallot and garlic and cook for another 30 seconds. Add the tomato, lemon juice and salt and pepper. Add the shrimp and vegetable broth and saute until the shrimp are opaque and firm.

Place a large dollop of grits in a bowl then top with the shrimp. Garnish with herbs and a sprinkle of hot sauce.

Makes about 4 servings.

Fridge Foraging, weekseats1022Amanda FredericksonComment