Spicy Low-Country Shrimp and Grits

by Jana Harvey on April 14, 2011


4 cups milk
1 tablespoon butter
1 teaspoon salt
1 teaspoon black pepper
1 cup stone-ground yellow grits
1 tablespoon hot pepper sauce
1 teaspoon red pepper flakes
2 ounces shredded cheddar cheese


1-1/2 pounds large, shrimp, peeled and de-veined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons chopped garlic
1/4 cup (1/2 stick) unsalted butter
2 small piquillo peppers, chopped
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/4 cup red wine
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Sliced scallions (optional)

1. Grits: Bring milk, butter, salt and pepper to a boil in a medium saucepan. Stir in grits, pepper sauce and pepper flakes over low heat. Cook for about 45 to 50 minutes or until thick; add cheese and stir.

2. Shrimp: Meanwhile, toss shrimp in Cajun seasoning; set aside. heat oil in a large nonstick skillet over medium heat. Add sausage and cook 3 minutes. Add garlic; stir 2 minutes.

3. Add shrimp and butter; cook for 2 to 3 minutes. Stir in piquillo peppers, cayenne and pepper flakes. Stir in wine, parsley, salt and pepper and simmer for 3 minutes. Place grits in shallow bowls with shrimp mixture over top. Garnish with scallions, if desired, and serve.


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