spicy low-country shrimp & grits

Name: Spicy Low-Country Shrimp & Grits
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 3 cup(s) water (plus 1 cup milk for grits); 1 cup(s) uncooked polenta; 1 tablespoon(s) butter for grits; 1-2 pinch(es) salt to taste for grits; 1 1/2 pound(s) 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(s) minced garlic; 1/2 tablespoon(s) cajun seasoning of your choice; 1 teaspoon(s) cayenne pepper; 1 teaspoon(s) red pepper flakes; 1 teaspoon(s) dried thyme; - splash of dry white wine (optional); 1-2 pinch(es) salt and pepper to taste; 1/4 cup(s) olive oil for shrimp saute; 1/2 stick(s) butter for shrimp saute; slice(s) sliced green onions for garnish if desired

(1 RATING)

64 Pinches 1 Photo

sue bronner

jacksonville, FL

Updated on Dec 11, 2012

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!

Rate

prep time 20 Min

cook time 50 Min

method ---

yield 4-6 serving(s)

Ingredients

3 cups water (plus 1 cup milk for grits)
1 cup uncooked polenta
1 tablespoon butter for grits
1-2 pinch salt to taste for grits
1 1/2 pounds 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 tablespoon cajun seasoning of your choice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon dried thyme
- splash of dry white wine (optional)
1-2 pinch salt and pepper to taste
1/4 cup 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 1

Grits: 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.

Step 2

Shrimp: 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.
Step 3

Plate: Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.
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