They’re not just for breakfast….we’re talking about Grits! That southern tradition that adorns many a breakfast and dinner table, and diner menu in homes and restaurants all throughout the south!
Grits aren’t just a staple of southern cooking. People all over the country like their grits and eat them daily, as part of breakfast, lunch, or even dinner! There’s nothing like good old-fashioned shrimp and grits, a traditional low-country meal from the Carolinas that’s perfect to serve at a weekend brunch, or a weeknight dinner.
Featuring tender shrimp that’s been simmered with andouille sausage, bacon, and colorfully delicious bell peppers, served over the creamiest, cheesiest grits you’ve ever had.
Today’s down-home delight comes to you courtesy of All Recipes.com:
Prep: 30 minutes
Cook: 45 minutes
Ready In: 1 hour, 15 minutes
Yield: 8 servings
- 1 cup coarsely ground grits
- 3 cups water
- 2 teaspoons salt
- 2 cups half-and-half
- 2 pounds uncooked shrimp, peeled and deveined
- Salt to taste
- 1 pinch cayenne pepper, or to taste
- 1 lemon, juiced
- 1 pound andouille sausage, cut into ¼-inch slices
- 5 slices bacon
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp Cheddar cheese
- Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
- Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. 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 green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
- Stir shrimp and cooked vegetables 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, mixture burns easily.
- Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place 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 cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
...Nothing says Southern-style comfort food quite like this recipe. It’s melt-in-your mouth deliciousness that will make a grits lover out of just about anyone. Put this one on your next brunch party menu and enjoy the compliments you’re sure to get!