Shrimp and Grits
Creamy, cheesy grits topped with a spicy Creole style shrimp!
Ingredients
- 4 cups water
- 1 cup grits
- 1/ cup unsalted butter
- 1 cup whole milk
- 8 ounces smoked gouda
- 4 ounces parmesan cheese
- Salt and pepper to taste
- 1 cup andouille sausage
- 1-1/3 cups chopped onion
- ⅔ cup chopped celery
- 1 stick butter
- 1 Tablespoon minced garlic
- 1 ⅓ cups chopped tomatoes
- 2 pound peeled and deveined shrimp
- 1 Tablespoon creole seasoning
Instructions
GRITS:
- In a 4 quart saucepan, bring water to a boil.
- Whisk in grits. Reduce heat to medium or medium low.
- Cook until grits start to thicken (about 5 minutes), stirring occasionally.
- Add butter and milk. Continue to cook until thickened, about 5 more minutes.
- Stir in cheeses. Season with salt and pepper.
SHRIMP:
- Sauté andouille in a hot pan and cook until it starts to brown (3-5 minutes).
- Add onion, celery, and butter and cook until onion becomes translucent (about 5 minutes).
- Add garlic and shrimp.
- Cook for another 5 minutes, until shrimp are nearly done.
- Add tomatoes and cook for another 1-2 minutes.
- Serve over grits.
Notes
- Either old fashioned grits or quick grits will work in this recipe. I usually use quick.
- Do not buy instant grits! They will not work!
- If you use canned tomatoes instead of fresh, stir them in with the garlic and let them cook a few minutes before you add the shrimp.
- Parmesan cheese is my secret ingredient! It makes the smoked gouda in the grits really pop!
Nutrition
Serving: 11/2 cupsCalories: 776kcalCarbohydrates: 20gProtein: 40gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 21gTrans Fat: 1gCholesterol: 327mgSodium: 2437mgFiber: 2gSugar: 7g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.