Carolina Shrimp N Grits Recipe
Stone Ground Cheesy Grits with Andouille Sausage and Jumbo Shrimp in a White Wine Garlic Bechamel Sauce, topped with Bacon Bits
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.
Main Ingredients
Method
Cooking Instructions
Prepare the Grits
In a large pot, bring 4 cups of water to a boil. Slowly whisk in the stone ground grits, reduce heat to low, and simmer for about 20-25 minutes, stirring frequently until thickened. Stir in heavy cream, cheddar cheese, salt, and black pepper.
Make the Bechamel Sauce
In the same skillet, melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Sprinkle flour over the butter and garlic, whisking to create a roux. Gradually whisk in white wine and chicken broth, cooking until the sauce thickens. Season with salt and pepper.
Add Shrimp
Add the jumbo shrimp to the bechamel sauce and cook until they turn pink and opaque, about 3-5 minutes.
Combine and Serve
Fold the cooked Andouille sausage into the shrimp bechamel sauce. Serve the cheesy grits in bowls, topped with the shrimp and sausage mixture. Garnish with bacon bits and sliced green onions.