Shrimp & Grits Recipe

Shrimp & Grits Directions

1. 1

   Prepare the Grits

   In a pot, bring water to a boil. Add heirloom grits and a pinch of salt. Reduce heat and simmer for about 20-25 minutes, stirring occasionally until creamy. Stir in cheddar cheese and keep warm.

2. 2

   Cook the Andouille Sausage

   In a skillet, heat 1 tablespoon of butter over medium heat. Add sliced andouille sausage and cook until browned and crispy. Remove from skillet and set aside.

3. 3

   Prepare the Shrimp

   In the same skillet, add another tablespoon of butter. Season shrimp with creole seasoning, salt, and pepper. Sauté shrimp until pink and cooked through, about 3-4 minutes. Remove and set aside.

4. 4

   Make the Bordelaise Sauce

   In the same skillet, add tomato paste, red wine, and beef broth. Simmer until reduced to a sauce-like consistency, about 10 minutes. Stir in fresh herbs and adjust seasoning.

5. 5

   Cook the Eggs

   For the 63-degree egg, sous vide eggs at 63°C (145°F) for 45 minutes. If you don't have sous vide, poach eggs to your desired doneness.

6. 6

   Assemble the Dish

   In a bowl, layer cheesy grits, top with andouille sausage, shrimp, and a 63-degree egg. Drizzle with creole bordelaise sauce and finish with herb butter and chopped green onions.