Shrimp and Grits

Makes ~ 3 servings

Ingredients

  • 1/2 lb fresh shrimp, peeled and deveined
  • 2 andouille sausages
  • 2 slices of thick bacon
  • 1/2 cup grits/polenta
  • 2 cups chicken stock
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 onion, diced
  • 1 shallot, diced
  • 1/3 red pepper, diced
  • 1/3 green pepper, diced
  • 1/3 yellow or orange pepper, diced
  • 3 scallions, sliced
  • juice from half a lemon
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • salt
  • pepper
  • cayenne pepper

Directions

  1. Sprinkle lemon juice over shrimp and season with salt, pepper, and cayenne.
  2. In a small saucepan combine grits, 1 1/2 cups chicken stock, about 1 teaspoon salt and bring to a boil. Add the milk and cream, reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat when cooked.
  3. In a large skillet cook the andouille on medium heat. Once they begin to brown on the outside slice them into discs and finish cooking. Set aside sausage in a bowl.
  4. In the same skillet cook the bacon slices. Once cooked set bacon aside and slice into small pieces.
  5. Add onions, shallot, and peppers to skillet and saute in bacon/sausage fat for about 5 minutes. Add garlic and keep cooking for another 5 minutes.
  6. In a small saucepan heat up butter and add flour as the butter begins to melt. Whisk together and cook on a very low heat, stirring occasionally, for about 7-10 minutes (until it turns brownish).
  7. Add shrimp, bacon, flour/butter mixture, andouille, and 1/2 cup chicken stock to the onions and peppers in the skillet and cook for 7-10 minutes.
  8. Put the grits back on low heat to warm up and stir cheddar into the grits.
  9. Serve shrimp mixture atop grits, sprinkle with scallions and enjoy!

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shrimp-grits