02 / 20 / 25
It’s February, which means it’s Black History Month and it’s pretty darn cold outside here on the East Coast. Shrimp and Grits is a treasured dish that has roots in the Gullah Geechee community in coastal areas of South Carolina and Georgia. This is one of the very few dishes that you can eat for breakfast, lunch and dinner.
This dish will have a differences in flavor depending on where you eat it. One restaurant may add a little spice to it, another may add more worcestershire sauce than some. It all really depends on whose making it. My absolute favorite recipe for this dish I’m sharing with you here.
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Serves
4
Ingredients
- 2 Cups of non-fat milk
- 1/4 cup unsalted butter (diced)
- 1 teaspoon of Kosher salt
- 1 cup of stone ground grits
- 1 teaspoon of black pepper
- 1 cup of shredded sharp cheddar
- 1 1/2 lb. of large peeled/deveined shrimp
- 2 teaspoons of creole seasoning
- 1 tablespoon of extra-virgin olive oil
- 8 oz of Andouille of diced sausage
- 1 small yellow diced onion
- 1 diced green bell pepper
- 3 garlic minced cloves
- 1 can of tomatoes (14.5 oz)
- 1 cup of low-sodium chick stock
- 1/2 cup of sour cream
- 1 teaspoon of salt and pepper
- 2 tablespoon of freshly sliced scallions to garnish
Steps
1
You will start by preparing the grits with 2 cups of water, milk, butter and 1/2 of salt. Bring to a boil in a medium sized pot. When the water has boiled, stir in the grits slowly. Reduce heat and allow the grits to simmer. Continue to stir grits until they have become thick, you can add more water to grits if needed to get that creamy texture.
2
While the grits continue to simmer, start preparing the shrimp. Toss the shrimp in a medium sizes bowl with the creole seasoning. Add olive oil to a large skillet pan over medium high-heat.
3
Add the diced sausage to the skillet until fully cooked. Transfer the sausage to a plate and set to the side. Add the shrimp to the same skillet and cook for 1 1/2 minutes on each side until fully cooked. You will then transfer the shrimp to the same plate as the sausage.
4
Add the diced onion and bell pepper to the skillet and cooked until softened for 5 minutes. Add garlic and cook for 1 minute. Add 1 can of tomatoes (undrained) and stock and cook on high-heat. When mixture is boiling, reduce the heat to medium and allow to simmer until majority of liquid has evaporated for 6 to 8 minutes.
5
Add shrimp and sausage for about 3 minutes. Add sour cream to mixture and taste and add salt and pepper as needed. When the grits are done add pepper and cheddar cheese into the grits. Add salt as needed to adjust taste. Serve grits onto a plate and top with the shrimp and sausage mixture and garnish with scallion.
Category: Food
