Classic Shrimp & Grits Recipe
New Orleans inspired blackened shrimp and roasted andouille sausage served in a savory tomato and shrimp jus. Nestled in creamy, cheesy grits and topped with blistered tomatoes and fresh scallions.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a saucepan, bring 4 cups of chicken broth to a boil. Gradually stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in the cheddar cheese and butter, and season with salt and pepper to taste.
- 2
Cook the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced andouille sausage and sauté until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Blacken the Shrimp
In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with shrimp seasoning, salt, and pepper. Cook the shrimp until they are pink and cooked through, about 3-4 minutes per side. Add the minced garlic and cook for an additional minute.
- 4
Make the Tomato Sauce
Add the halved tomatoes to the skillet and cook until they are blistered, about 2-3 minutes. Pour in any remaining juices from the shrimp and sausage, and stir to combine.
- 5
Serve
To serve, spoon the cheesy grits into bowls, top with the blackened shrimp, and andouille sausage. Drizzle with the tomato sauce and garnish with sliced green onions.