Shrimp And Grits Recipe
Blackened Shrimp served with Stone-Ground Creamy Grits, Creole Sauce, and Andouille Sausage.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Grits
In a medium saucepan, bring water to a boil. Stir in the stone-ground grits and reduce heat to low. Simmer for about 20-25 minutes, stirring occasionally until thickened. Stir in heavy cream, butter, and season with salt and pepper to taste. Keep warm.
- 2
Cook the Sausage
In a large skillet over medium heat, add the sliced andouille sausage. Cook until browned and slightly crispy, about 5-7 minutes. Remove and set aside.
- 3
Make the Creole Sauce
In the same skillet, add bell pepper, onion, celery, and garlic. Sauté until softened, about 5 minutes. Stir in the diced tomatoes, chicken broth, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
- 4
Cook the Shrimp
Season the shrimp with blackening seasoning. In another skillet, heat a tablespoon of oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are cooked through and slightly charred.
- 5
Combine and Serve
To serve, spoon the creamy grits onto a plate, top with the sausage, then the shrimp, and drizzle with the creole sauce. Garnish with sliced green onions.
