Lowcountry Shrimp & Grits Recipe
Sautéed shrimp, peppers, and onions, served with a lobster cream sauce infused with Andouille sausage and garlic, topped with shredded parmesan cheese and fresh tomatoes, over Carolina stone-ground grits.• add fried flounder $5
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Grits
In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt. Slowly whisk in the Carolina stone-ground grits. Reduce heat and simmer for about 20-25 minutes, stirring occasionally until thickened. Stir in half of the Parmesan cheese and set aside.
Cook the Shrimp and Sausage
In a large skillet, heat olive oil over medium heat. Add the Andouille sausage and cook until browned, about 3-4 minutes. Add the diced bell pepper, onion, and minced garlic. Sauté for another 5 minutes until the vegetables are softened.
Add Shrimp and Sauce
Add the shrimp to the skillet and cook until they turn pink, about 3-5 minutes. Pour in the lobster stock and heavy cream, and bring to a simmer. Season with salt, black pepper, and red pepper flakes to taste. Allow the sauce to thicken for about 5 minutes.
Serve
To serve, spoon the grits onto plates, top with the shrimp and lobster sauce mixture, and sprinkle with remaining Parmesan cheese and diced fresh tomatoes. Enjoy your Lowcountry Shrimp & Grits!
