Spicy Low-Country Shrimp & Grits

1
sue bronner

By
@cookingbydesign

Being from the South, grits are a staple for use in so many recipes for breakfast, lunch AND dinner. I've found that I really like Polenta much better that the Dixie Lily white homoney grits I grew up on. Polenta has a rich buttery taste naturally with no need to add the amount of butter needed in homoney grits. This is my little spin on a Southern Classic!

Rating:

★★★★★ 1 vote

Serves:
4-6
Prep:
20 Min
Cook:
50 Min

Ingredients

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3 c
water (plus 1 cup milk for grits)
1 c
uncooked polenta
1 Tbsp
butter for grits
1-2 pinch
salt to taste for grits
1 1/2 lb
21 count peeled and devained shrimp (sub frozen peeled shrimp thawed, tails removed)
2-3 small
cooked andouille sausage links, sliced
2 small
red bell peppers (sub 1 red and 1 yellow)
1 clove
minced garlic
1/2 Tbsp
cajun seasoning of your choice
1 tsp
cayenne pepper
1 tsp
red pepper flakes
1 tsp
dried thyme
splash of dry white wine (optional)
1-2 pinch
salt and pepper to taste
1/4 c
olive oil for shrimp saute
1/2 stick
butter for shrimp saute
slice
sliced green onions for garnish if desired

How to Make Spicy Low-Country Shrimp & Grits

Step-by-Step

  • 1Grits:
    In a tall pot bring water to a boil with 2-3 good pinches of salt, add Polenta whisking constatly to prevent clumps. Reduce heat to simmer until it begins to thicken. Stirring occasionally, watch as it thickens and add the milk a little at a time to get the desired thickness (I don't use a full cup of milk, but it varies per taste). Salt to taste simmer on low heat 20-30 minutes, as the shrimp are prepared.
  • 2Shrimp:
    In a shallow bowl, add cajun seasoning and toss shrimp to cover, then set aside. In a saute pan over medium-high heat, with a portion of oilve oil, add the cooked sausage to heat through about 3-5 minutes. Add butter to melt with garlic, peppers, white wine and seasonings; cook additional 3-5 minutes until incorporated. Finally add the shrimp and cook until pink and slightly curled in shape, about 3 minutes. Salt and pepper to taste.
  • 3Plate:
    Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.

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