Shrimp & Grits With Andouille Recipe
Make Shrimp & Grits With Andouille Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grits
Shrimp & Andouille
Method
Grits
- 1
- 2
Slowly whisk in grits
Gradually whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low so the mixture is at a gentle simmer.
- 3
- 4
Finish with butter and cheese
Remove from heat and stir in 3 tbs unsalted butter, 1 cup grated sharp cheddar, 1/2 tsp black pepper and 1 tsp hot sauce (optional) until smooth and creamy. Taste and adjust salt as needed. Keep warm over very low heat, stirring occasionally while you prepare the shrimp.
Shrimp & Andouille
- 5
Prepare shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 1/4 tsp black pepper and a pinch of salt.
- 6
Brown the andouille
In a large skillet over medium-high heat, add 1 tbs olive oil. Add 8 oz sliced andouille sausage and cook, stirring occasionally, until edges are browned and some fat has rendered, 4–6 minutes. Transfer browned sausage to a plate, leaving rendered fat in the pan.
- 7
Sauté aromatics
Reduce heat to medium. Add 2 tbs unsalted butter to the skillet. When melted, add 1 finely chopped shallot and cook until translucent, about 2 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds—do not burn.
- 8
Add tomatoes and seasonings
Stir in 1 diced medium tomato (or 1/2 cup canned diced tomatoes), 1 tsp smoked paprika, 1/4 tsp cayenne, and 1 tsp fresh thyme leaves. Cook 2–3 minutes to soften tomatoes and bloom the spices.
- 9
Deglaze and build sauce
Pour in 1/2 cup low-sodium chicken broth and add 1 tsp Worcestershire sauce and 1 tbs lemon juice. Use a wooden spoon to scrape up any browned bits from the pan. Bring to a gentle simmer and reduce slightly for 2–3 minutes.
- 10
Return sausage and add shrimp
Return browned andouille to the skillet and stir. Nestle seasoned shrimp into the sauce in a single layer. Cook shrimp until just opaque and pink, about 2 minutes per side depending on size. Do not overcook—shrimp should be firm and springy.
- 11
Finish and garnish
Remove skillet from heat. Taste the sauce and add 1/2 tsp salt (or to taste) and additional black pepper if needed. Stir in 2 sliced green onions and 2 tbs chopped fresh parsley.
- 12