Classic Southern comfort food celebrating the rich culinary history of the Lowcountry.
Ingredients
Scale:
1 cup stone-ground grits
4 cups water or chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
2 tablespoons butter
Salt and pepper to taste
1 pound large shrimp, peeled and deveined
4 slices andouille sausage, diced
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
Chopped green onions for garnish
Fresh parsley for garnish
Instructions
In a medium saucepan, bring the water or chicken broth to a rolling boil. Gradually whisk in the grits, ensuring there are no lumps, then reduce the heat to low, and simmer for about 20-25 minutes, stirring frequently.
Once the grits are cooked, stir in the heavy cream, butter, shredded cheddar cheese, and season with salt and pepper. Keep warm on low heat while you prepare the shrimp.
In a large skillet, heat the olive oil over medium heat. Add the diced andouille sausage and cook until browned, about 4-5 minutes.
Add the minced garlic and sauté for another minute, ensuring it doesn’t burn.
Fold in the shrimp, smoked paprika, cayenne pepper, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
To serve, spoon a generous portion of creamy grits into a bowl and top with the shrimp and sausage mixture. Garnish with chopped green onions and parsley.
