Shrimp and Grits
This authentic New Orleans-style Shrimp and Grits recipe is all things savory and satisfying, and only takes 20 minutes to make!
Servings: 6
Calories: 619kcal
Ingredients
FOR THE SAUSAGE, SHRIMP, AND SAUCE:
- 1 ½ pounds jumbo shrimp, peeled, deveined, and tails removed
- 5 tablespoons avocado or canola oil, divided
- 1 ½ teaspoons Cajun or blackened seasoning
- ¾ cup diced andouille sausage (cut into small, ¼" cubes)
- 3 cloves garlic, finely chopped
- ½ cup low-sodium chicken broth
- Juice of half a lemon
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Kosher salt
- Generous pinch black pepper
- ¼ cup unsalted butter, cut into ¼" cubes
- Sliced green onions, for garnish
FOR THE GRITS:
- 4 cups unsalted or low-sodium chicken broth
- 1 teaspoon Kosher salt
- 1 cup instant grits
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter
- ¼ teaspoon black pepper
- 1 cup freshly grated Cheddar cheese
Instructions
COOK THE SAUSAGE AND SHRIMP:
- Pat the shrimp dry with a paper towel and add them to a medium mixing bowl, along with 1 tablespoon of oil and the Cajun seasoning. Toss until evenly coated. Set aside until ready to use.
- Add 2 tablespoons of oil to a large saute pan (preferably nonstick) over medium-high and allow to come to temperature. Add the diced sausage and cook for 4-5 minutes, stirring often. Once browned, remove from the pan and transfer to a small bowl.
- If the pan is dry, add an additional tablespoon of oil to the pan. Reduce the heat to medium and place the shrimp in the pan in a single layer, cooking in batches, if necessary.
- Cook for about 2 to 2 ½ minutes, then flip and cook for 1 ½ to 2 minutes more on the other side. The shrimp are ready when they are pink and semi-firm to the touch. Transfer the shrimp to a plate or bowl and set off to the side.
- If the pan is dry, add an additional tablespoon of oil to the pan, followed by the garlic. Cook for about 1 minute, stirring often.
- Add the broth, lemon juice, Worcestershire sauce, Kosher salt, and black pepper and stir. Bring to a simmer. Reduce heat to maintain simmer and cook for about 5 minutes.
- Remove the pan from the heat and slowly add the butter, a few cubes at a time, whisking until completely melted before adding more. Once all of the butter has been incorporated, add the shrimp and sausage to the sauce, stir, and cover to keep it warm.
MAKE THE GRITS:
- In a medium-sized saucepan, bring the chicken broth and Kosher salt to a roaring boil over medium-high heat.
- Slowly whisk in the grits, then, reduce the heat until you have reached a simmer. Cook the grits for 6-8 minutes, until they are no longer hard or chewy, stirring often. If the grits have thickened too much before they've fully cooked through, stir in an additional ¼ cup of broth or water as needed throughout the cooking process.
- Add the cream, butter, salt, and pepper and stir to combine. Then, remove from the heat, add in the cheese, and stir until smooth.
- To serve, divide the grits amongst your serving bowls and top with shrimp, sausage, and sauce. Garnish with green onions, if desired.
Nutrition
Calories: 619kcal | Carbohydrates: 24g | Protein: 39g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1489mg | Potassium: 633mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1158IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 12mg