Add to your recipes 3 previous edits

Shrimp And Grits


  • For the grits
  • 3 c milk
  • 3 c heavy cream
  • 1 c stone-ground white grits
  • 2 tbsp unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • For the shrimp
  • 2 tbsp extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, minced
  • 1 lbs andouille or spicy Italian spicy sausage, cut in chunks
  • ¼ c all-purpose flour
  • 2 c chicken stock
  • 2 lbs large shrimp, peeled and deveined, tails on
  • Pinch cayenne pepper, adjust to personal preference
  • 1/2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 4 green onions, sliced


  1. Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

  2. Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Send us your comments, suggestions or bug reports!