Low Country Shrimp & Grits Recipe
Fried jumbo shrimp, andouille sausage, peppers, and onions smothered with a rich brown gravy over yellow stone ground grits
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a medium saucepan, bring 4 cups of chicken broth to a boil. Gradually whisk in the yellow stone ground grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in 2 tablespoons of butter and season with salt and black pepper to taste. Keep warm.
- 2
Cook the Sausage and Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Add the diced bell pepper, onion, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes.
- 3
Prepare the Shrimp and Gravy
In the same skillet, push the sausage and vegetables to the side and add 2 tablespoons of butter. Once melted, add the shrimp, paprika, salt, and black pepper. Cook shrimp until pink and opaque, about 3-4 minutes. Sprinkle the flour over the mixture and stir to combine. Gradually add 1 cup of chicken broth, stirring until the gravy thickens, about 2-3 minutes.
- 4
Combine and Serve
Serve the creamy grits in bowls, topped with the shrimp and sausage mixture. Garnish with chopped green onions.
