Louisiana Style Shrimp and Grits
Courtesy of Be Creative Catering
- 1 Cup Course Ground Grits
- 3 Cups Water
- 3 Teaspoons Salt
- 2 Cups Heavy Cream
- 1 Pinch Cayenne Pepper (use less or more to taste)
- 1 Pound Meat (I use andouille sausage, cut into ¼ to ½ inch slices)
- 1-2 Pounds of Uncooked Shrimp
- 8 Slices of Bacon
- 1 Cup Chopped Onion
- 1 Bunch Chopped Scallions
- 1 Teaspoon Minced Garlic (or more to taste)
- ¼ Cup Butter
- ¼ Cup Flour
- 1 Cup Chicken Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Cup High Quality Shredded Sharp Cheddar Cheese
- ½ Cup High Quality Shredded Parmesan Cheese
- Parsley for Garnish
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in heavy cream and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper. Set aside in a bowl.
Place andouille sausage slices (or other meat choice) in a large skillet over medium heat; fry until cooked through. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir onion and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp, onion and garlic into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully not to overcook.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp mixture. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar and Parmesan cheese into grits until melted. Serve shrimp mixture over cheese grits.
Garnish with more scallions and parsley and enjoy!