Shrimp And Grits

Name: Shrimp and Grits (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Southern
Ingredients: 1 pound Large Shrimp-peeled and deveined; 1 tbsp Olive Oil; 1/2 tsp Smoked Paprika; 1/4 tsp Cayenne Pepper; 1/2 tsp Garlic Powder; 1 cup Stone-Ground Grits; 4 cups Chicken Broth; 1/4 cup Butter; 1/2 cup Sharp Cheddar Cheese-shredded; 1/4 cup Parmesan Cheese-grated; 2 tbsp Butter; 2 cloves Garlic-minced; 1/2 cup Heavy Cream; 1 tbsp Lemon Juice; 1/4 cup Dry White Wine; 4 ounces Andouille Sausage-sliced

⏱55 min

👥4

🔥550 cal

Medium

🍽️Southern

A richer version of the classic, featuring spicy Andouille sausage and a more complex sauce.

1 pound Large Shrimp-peeled and deveined

1 tbsp Olive Oil

1/2 tsp Smoked Paprika

1/4 tsp Cayenne Pepper

1/2 tsp Garlic Powder

See all 18 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥550 cal

Medium

🍽️Southern

A richer version of the classic, featuring spicy Andouille sausage and a more complex sauce.

#Comfort Food #Southern #Seafood #Spicy

Instructions

In a bowl, toss Shrimp ingredients together and set aside.
Bring Chicken Broth to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until grits are creamy.
Stir in Butter, Cheddar Cheese, and Parmesan Cheese into the Grits until melted and smooth.
In a large skillet, cook Andouille Sausage over medium heat until browned and slightly crispy. Remove sausage and set aside.
Melt Butter in the same skillet. Add Garlic and cook for 1 minute until fragrant.
Add Shrimp to the skillet and cook for 3-5 minutes per side, until pink and cooked through.
Deglaze the pan with White Wine, scraping up any browned bits. Simmer for 1 minute.
Pour in Heavy Cream and Lemon Juice. Simmer for 2 minutes, stirring occasionally.
Return Andouille Sausage to the skillet. Stir to combine.
Serve Shrimp and sauce over Grits.

Ingredients

1 pound 450 g Large Shrimp-peeled and deveined
1 tbsp 15 mL Olive Oil
1/2 tsp 2.5 mL Smoked Paprika
1/4 tsp 1.25 mL Cayenne Pepper
1/2 tsp 2.5 mL Garlic Powder
Salt To taste
Black Pepper To taste
1 cup 240 mL Stone-Ground Grits
4 cups 960 mL Chicken Broth
1/4 cup 60 mL Butter
1/2 cup 120 mL Sharp Cheddar Cheese-shredded
1/4 cup 60 mL Parmesan Cheese-grated
2 tbsp 30 mL Butter
2 cloves 10 g Garlic-minced
1/2 cup 120 mL Heavy Cream
1 tbsp 15 mL Lemon Juice
1/4 cup 60 mL Dry White Wine
4 ounces 115 g Andouille Sausage-sliced

Equipment

Medium saucepan
Large skillet
Whisk
Mixing bowl

Instructions

In a bowl, toss Shrimp ingredients together and set aside.
Bring Chicken Broth to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until grits are creamy.
Stir in Butter, Cheddar Cheese, and Parmesan Cheese into the Grits until melted and smooth.
In a large skillet, cook Andouille Sausage over medium heat until browned and slightly crispy. Remove sausage and set aside.
Melt Butter in the same skillet. Add Garlic and cook for 1 minute until fragrant.
Add Shrimp to the skillet and cook for 3-5 minutes per side, until pink and cooked through.
Deglaze the pan with White Wine, scraping up any browned bits. Simmer for 1 minute.
Pour in Heavy Cream and Lemon Juice. Simmer for 2 minutes, stirring occasionally.
Return Andouille Sausage to the skillet. Stir to combine.
Serve Shrimp and sauce over Grits.

Nutrition per serving

Calories 550

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Shrimp And Grits

Shrimp And Grits

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