Shrimp and Grits

Shrimp and Grits Dish Guide

Serves 4

1 lb. 16-20 shrimp, peeled, deveined and thoroughly dried

2 bell peppers (any color), sliced thin

1 red onion, sliced thin

8 oz andouille, sliced into coins

2 cloves garlic, minced

1 lemon, halved

1 cup grits

4 cups water

4 oz sharp cheddar cheese, grated

1 T olive oil

4 T unsalted butter, divided

Cajun seasoning to taste

Salt and Pepper to taste

Parsley to garnish

Chives to garnish

Sliced jalapeno to garnish

Bring water to a boil and add a pinch of salt.  Whisk in grits and cook per package directions.  Set aside and keep warm. 

Add 1 T olive oil to a pan and cook the andouille in the skillet over medium high heat until browned and warmed through.  Set aside.  Keep 1 t of the rendered fat in the pan and add the peppers and onion.  Sautee for 3-4 minutes or until charred and starting to soften.  Add the garlic, cook for 1 minute and remove everything from the pan.  Season to taste with salt and pepper or Cajun seasoning. 

Add 2 T of butter to the pan.  Add the shrimp in a single layer.  Cook for 3-4 minutes or until caramelized on the first side.  Season with Cajun seasoning or salt and pepper and flip.  Cook for 1-2 minutes and add the juice of half a lemon.  Remove from heat and set aside.

Stir the cheese into the grits along with 2 T of butter.  Taste and adjust seasoning as needed.

To plate, add a layer of grits to a plate.  Add pepper and onion mix, sausage, shrimp, and garnish as desired (we used parsley, chives and jalapeno).  Squeeze on fresh lemon and serve immediately.