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Southern Shrimp and Grits

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
8 servings
Brunch Dinner Southern
Southern Shrimp and Grits
Ingredients
  • 3 cups water
  • 2 teaspoons salt
  • 1 cup coarsely ground grits
  • 2 cups half-and-half
  • 2 pounds uncooked shrimp, peeled and deveined
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 medium lemon, juiced
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 5 slices bacon
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese
Instructions
1
Heat water in a large saucepan over high heat, adding 2 teaspoons of salt to the mixture. Bring the water to a rolling boil.
2
Gradually whisk in grits, followed by half-and-half. Lower the heat to low and let simmer, stirring occasionally, until the grits have thickened and become tender, taking around 15 to 20 minutes. Remove from heat and keep warm.
3
Sprinkle shrimp with salt and a pinch of cayenne pepper. Add lemon juice, mixing well to combine, before setting aside to marinate.
4
Cook sausage slices in a large skillet over high heat. Stir occasionally until the sausage is nicely browned, taking around 5 to 8 minutes. Remove the cooked sausage from the skillet.
5
Add bacon slices to the same skillet and cook over high heat until evenly browned, about 5 minutes per side. Transfer the cooked bacon to paper towels to drain excess fat, then chop or crumble when cool enough to handle. Leave the bacon drippings in the skillet.
6
Add sliced bell peppers, onion, and garlic to the bacon drippings; cook and stir until the onion is translucent, taking around 8 minutes.
7
Combine cooked sausage with marinated shrimp in the skillet with the cooked vegetables. Turn off the heat and set aside.
8
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth mixture. Lower the heat to low and cook, stirring constantly, until the mixture is golden brown in color, taking around 8 to 10 minutes. Watch carefully as it can burn easily.
9
Pour the flour mixture over the sausage, shrimp, and vegetables.
10
Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, stirring to combine. Cook until the sauce thickens up and the shrimp turn opaque and bright pink, taking around 8 minutes.
11
Just before serving, mix Cheddar cheese into the cooked grits; stir until the cheese is melted and the grits are creamy and light yellow.
12
Spoon the cooked grits onto plates, then top with the shrimp mixture.