Shrimp and Grits

Grits at dinner time may sound a little odd to some.  I hadn’t had this dish before moving to Georgia, but since being introduced to it, I’ve become a big fan.  There are several variations, where the grits are cooked with cheese blended in(yum!) but my version keeps it pretty simple.   This meal can be made quickly, in about 20 – 30 minutes if using quick cooking grits, and it definitely doesn’t taste like it was whipped up in a short amount of time.

Grits: 

• 2 cups milk
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon course ground black pepper
• 2 tablespoons butter
• 1 cup grits
• 1 teaspoon red pepper flakes

Bring milk, water, salt, pepper, and butter to a boil. Stir in grits slowly and add in pepper flakes.  Continuing stirring and cook until ready,  5-6 minutes if using quick cooking grits (follow the directions on the package), 45-50 min if using stone ground grits.

Shrimp:

• 2 pounds (21 count) shrimp, peeled and deveined
• 2 tablespoons Tony Chachere’s Cajun seasoning
• 1 pound sliced andouille sausage
• 2 teaspoons diced garlic
• 1/4 cup butter
• 1 teaspoon red pepper flakes
• 1/4 cup red wine (I used a french pinot noir, but a Spanish red would work too)
• 1/4 cup chopped herbs & pepper:  parsley, thyme, rosemary, jalepeno
• Salt and freshly ground black pepper
• Sliced green onions

Sprinkle cajun seasoning over shrimp, toss and set aside.   Cook andouille sausage, browning on each side, in a non-stick pan over medium heat. Remove sausage and add garlic and butter to pan and stir until butter melts.  Add the shrimp and saute a few minutes until shrimp is pink. Add the red wine, fresh herbs, and pepper flakes and simmer for 4 to 5 minutes.   Add salt to taste.  Sprinkle sliced green onions over top of shrimp and sausage mixture.

Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with green onions or parsley and serve.  Will you give it a try?   Bon Appetit!
-J