Shrimp and grits is typical Southern fair, and is traditionally a breakfast dish. To be fair, though, I've only ever had this meal for brunch or dinner. So when your grocery store has all the main ingredients on sale, you have no choice, really. You've got to try your hand at making shrimp and grits.
But here's the thing about shrimp and grits...there are a million and one recipes describing a million and one ways to make the dish. Do you add bacon or sausage? Mushrooms or no? Peppers, onions? What spices to add? Cheesy grits or just buttery? So after about an hour (that I should have spent writing my dissertation), I just gave up. This recipe is the one I made up as I went along. And honestly, it may be the tastiest thing I've ever made. Here's to culinary experimentation!!
Ingredients
1/2 cup plain grits (I cheated, and used instant...)
2 cups chicken broth
1 cup sharp cheddar cheese
2 teaspoons butter
1/2 pound large shrimp, peeled and deveined
1/2 pound sausage links (andouille is popular, but I used turkey)
1 tablespoon flour
Scallions
Salt
Pepper
Paprika
Lemon Juice
1. Cook grits according to package directions. Substitute half the amount of water, though, with chicken broth. Add 1 cup of sharp cheddar cheese, and 2 tablespoons of butter. Mix well until creamy.
2. Heat a frying pan with oil over medium heat. Season sausage with salt, pepper, and paprika. Cook sliced sausage until thoroughly browned. Remove sausage from heat, and set aside.
3. Season shrimp with salt, pepper, and paprika. Cook shrimp in remaining oil until pink. Remove from heat and set aside with sausage.
4. In a small bowl, whisk the remaining chicken broth with the flour. Add the mixture to the remaining oil, and whisk together over low heat. Add lemon juice. Stir until thickened.
5. Add the sausage and shrimp back into the mixture to coat thoroughly.
6. Ladle some of the grits into a dish. Spoon the shrimp and sausage mixture on top, drizzling some of the sauce. Top with fresh cut scallions.
