Low Country Shrimp & Grits Recipe
Shrimp & andouille sausage sautéed with sweet red peppers in Cajun spice butter & cheddar cheese grits
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Ingredients
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Cheddar Cheese Grits
Shrimp & Andouille Sauté
Method
Cheddar Cheese Grits
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Finish with butter and cheese
Remove grits from heat and stir in 3 tbs unsalted butter until melted. Add 1 cup grated sharp cheddar cheese, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce. Stir until cheese is fully melted and grits are creamy. Keep covered and warm while you prepare the shrimp mixture.
Shrimp & Andouille Sauté
- 4
Prep shrimp and sausage
Pat 1 lb shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. Slice 8 oz andouille sausage on the bias into 1/4-inch slices.
- 5
Sear sausage
In a large skillet over medium-high heat, add 1 tbs olive oil. When hot, add the andouille sausage slices in a single layer. Sear without moving until browned on one side, about 2 minutes, then flip and cook 1–2 more minutes until both sides are browned. Transfer sausage to a plate and leave rendered fat in the pan.
- 6
Sauté vegetables
Reduce heat to medium, add 2 tbs unsalted butter to the skillet. Add 1 cup thinly sliced yellow onion and 1 cup thinly sliced sweet red bell pepper. Sauté until softened and beginning to caramelize, about 5–6 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.
- 7
Season and deglaze
Sprinkle 2 tsp Cajun seasoning and 1 tsp smoked paprika over the vegetables and stir to coat. Pour in 1 tbs chicken broth or shrimp stock and 1 tbs fresh lemon juice to deglaze the pan, scraping up browned bits from the bottom.
- 8
Cook shrimp
Return the seared andouille to the skillet and nestle the seasoned shrimp into the mixture. Cook shrimp until pink and opaque, about 2–3 minutes per side depending on size. Do not overcook—shrimp will curl and firm when done.
- 9
Finish the sauté
Turn off the heat and stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning to taste.
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