Restaurants›Emporium Kitchen & Wine Market›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Emporium Kitchen & Wine Market
Time40m
Serves4

grits aligote, andouille sausage, braised tomatoes, chives

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.

Shrimp & Grits Ingredients

Method

Cooking Directions

1

Prepare the Grits

In a large pot, bring water to a boil. Add salt and slowly stir in the grits. Reduce heat to low, cover, and cook for about 20-25 minutes, stirring occasionally, until thickened and creamy.

2

Cook the Andouille Sausage

In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced andouille sausage and cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.

3

Cook the Shrimp

In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with black pepper.

4

Combine and Serve

Return the sausage to the skillet with the shrimp. Add the braised tomatoes and stir to combine. Cook for an additional 2-3 minutes until everything is heated through. Serve the shrimp and sausage mixture over the prepared grits and garnish with chopped chives.