Shrimp & grits
Cooking great grits is easier than you might think. If they seem thin and runny, simply give them more time on the stove. If they get too thick, stir in a little water until they reach the consistency you like.
Ingredients
Grits
- 1 cup stone-ground white grits
- 4 cups water
- Salt to taste
Shrimp
- 2 tablespoons olive oil
- 8 ounces smoked sausage sliced
- 1 pound large local shrimp peeled and deveined
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 2 Roma tomatoes chopped
- 1 cup minced onion
- 2 teaspoons chopped garlic
- 1 teaspoon Cajun seasoning
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
Hot Pepper Cream Sauce
- 1/3 cup Tabasco green sauce
- 1/4 cup dry white wine
- 1 shallot chopped
- 1 tablespoon lemon juice
- 1 tablespoon rice wine vinegar
- 3/4 cup heavy cream
Instructions
Grits
- In a medium saucepan, bring the water to a gentle simmer. Gradually whisk in the grits, stirring frequently to prevent lumps. Cook according to the package directions, stirring often, until the grits are smooth and creamy. If they become too thick, gradually whisk in more water until they reach your preferred consistency. If they're too thin, continue cooking until they thicken. Season with salt to taste.
Shrimp
- In a frying pan, heat the oil over medium heat. Add the sausage, peppers, onion and garlic. Once the vegetables are tender, add the tomatoes, shrimp, Cajun seasoning and Old Bay seasoning. Cook until the shrimp turn pink, about 3 minutes. Season with salt and black pepper to taste.
Hot Pepper Cream Sauce
- Add the Tabasco, wine, shallot, lemon juice and rice wine vinegar to a medium saucepan. Bring to a boil, then simmer until the liquid is reduced by 1/2 to 3/4 of a cup, about 15 minutes. Stir in the cream and simmer until ready to serve.
Video
Notes
To serve: Top the grits with the shrimp mixture and a drizzle of hot pepper cream sauce. Garnish with parsley, if desired.
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