Low Country Shrimp & Grits Recipe
tiger prawns, andouille sausage, stone-ground white corn grits with pineland farms sharp cheddar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a large saucepan, bring the chicken broth to a boil. Slowly whisk in the stone-ground white corn grits, reduce the heat to low, and cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in 2 tablespoons of butter and the sharp cheddar cheese until melted and combined. Season with salt and black pepper to taste. Keep warm.
- 2
Cook the Sausage
In a large skillet over medium heat, add the remaining 2 tablespoons of butter. Once melted, add the sliced andouille sausage and cook until browned, about 5-7 minutes.
- 3
Cook the Shrimp
Add the minced garlic and Old Bay seasoning to the skillet with the sausage. Cook for 1-2 minutes until fragrant, then add the tiger prawns. Cook until the prawns are pink and opaque, about 3-4 minutes. Stir in the sliced green onions and cook for an additional minute.
- 4
Serve
To serve, spoon the cheesy grits into bowls and top with the shrimp and sausage mixture. Garnish with additional green onions if desired.
