Shrimp & Sausage Cheddar Grits

The amount of time it takes for your grits to cook depends on the type and grind you’ve purchased. I call for cooking the grits for 40 minutes but take a look at your package and adjust accordingly. They don’t need much tending to, except for the occasional stir. The shrimp cook quickly, meaning this recipe has very little active time. A classic and very satisfying southern dish.

Shrimp & Sausage Cheddar Grits

Prep Time 15 minutes
Cook Time 40 minutes
The amount of time it takes for your grits to cook depends on the type and grind you've purchased. I call for cooking the grits for 40 minutes but take a look at your package and adjust accordingly. They don't need much tending to, except for the occasional stir. The shrimp cook quickly, meaning this recipe has very little active time. A classic and very satisfying southern dish.
5 from 1 vote
Course Main Course
Servings 4

Ingredients
 

  • 1 cup corn grits
  • 3 cups water
  • 1 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter, divided use
  • 1-2 teaspoons kosher salt, divided use
  • freshly cracked black pepper
  • 6 ounces andouille sausages, fresh not cooked
  • ¾ pound large wild shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • juice from ½ lemon
  • ¼ cup chopped Italian parsley

Instructions
 

  • Combine the water and grits in a medium saucepan. Place over medium-high heat and whisk constantly until the starches thicken and it begins to bubble, so as to avoid lumps. This will take about 10 minutes. Once they are thick and gently simmering, turn the heat to low and place a lid on top to help with splatters, leaving it slightly ajar to allow steam to release. Cook, stirring occasionally, for 30-40 minutes on low heat. When the grits are soft and creamy, add the butter and a half teaspoon of salt and freshly cracked black pepper to taste. Taste and add more salt if needed. Take off the heat and stir in the cheese. Cover with the lid and leave while you cook the shrimp and sausage.
  • Warm the olive oil in a medium skillet. Squeeze the sausage meat out of the casing and into balls about the size of walnuts (it's ok if they are not all uniform). Cook in the skillet, stirring and shaking the pan, until cooked through. Add the shrimp, garlic and paprika, and ½ teaspoon salt. Cook until the shrimp are pink, then stir in the butter. After the butter is melted, remove from the heat and squeeze the lemon juice over top.
  • To serve, scoop the grits onto a large serving platter, or individual bowls. Top with the shrimp and sausage mixture, and sprinkle with the parsley.
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