Shrimp & Grits (S) Recipe

Inspired by Dasha Barbour's 217 E. Main St

Time45m

Serves4

Dasha’s sautéed shrimp & Creole sauce with andouille sausage, tomatoes, onions, peppers, and a plethora of other ingredients & served over cheese grits

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Ingredients

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For the Shrimp & Creole Sauce

1 pound Large shrimp, peeled and deveined

8 ounces Andouille sausage, sliced

2 tablespoons olive oil

1 medium Yellow onion, diced

1 medium Green bell pepper, diced

1 medium Red bell pepper, diced

3 cloves Garlic, minced

14 1/2 ounces Diced tomatoes (canned)

1 cup Chicken broth

1 tablespoon Cajun seasoning

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped

For the Cheese Grits

1 cup Grits

4 cups Water

1 cup Milk

1 cup Sharp cheddar cheese, shredded

2 tablespoons Butter

to taste Celtic sea salt

Method

For the Shrimp & Creole Sauce

Sauté the Sausage

In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and sauté until browned, about 5 minutes.

Add Vegetables

Add the diced onions, green bell pepper, and red bell pepper to the skillet and cook until the vegetables are softened, about 5-7 minutes.

Cook the Garlic

Stir in the minced garlic and cook for an additional minute until fragrant.

Combine Tomatoes and Broth

Add the diced tomatoes (with juices), chicken broth, Cajun seasoning, salt, and black pepper. Stir to combine and bring the mixture to a simmer.

Add the Shrimp

Add the shrimp to the skillet and cook until they are pink and opaque, about 3-5 minutes. Stir in the chopped parsley before serving.

For the Cheese Grits

Boil Water

In a medium saucepan, bring 4 cups of water to a boil.

Cook Grits

Once boiling, gradually whisk in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the grits are thickened and tender.

Add Milk and Cheese

Stir in the milk, shredded cheddar cheese, butter, and salt. Mix until the cheese is melted and the mixture is creamy. Remove from heat.