Shrimp & Grits Recipe
Gulf shrimp sautéed with andouille sausage, the holy trinity and smothered in a New Orleans style barbeque sauce, served over grits
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Ingredients
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Shrimp & Grits Ingredients
Method
Directions for Shrimp & Grits
Prepare the Grits
In a medium saucepan, bring chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Cook, stirring occasionally, until thickened, about 20-25 minutes. Season with salt and black pepper to taste. Keep warm.
Cook the Sausage and Vegetables
In a large skillet, heat olive oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Add the bell pepper, celery, onion, and garlic, and sauté until the vegetables are soft, about 5-7 minutes.
Add the Shrimp
Add the Gulf shrimp to the skillet and season with paprika, cayenne pepper, salt, and black pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes.
Combine with Barbeque Sauce
Stir in the New Orleans style barbeque sauce and cook for an additional 2-3 minutes until heated through.
Serve
Spoon the grits onto plates and top with the shrimp and sausage mixture. Garnish with chopped green onions and serve immediately.
