Ah, shrimp and grits—my love affair began on a muggy evening in New Orleans, where the aroma of Cajun spices danced through the air like jazz notes on a breezy night. It’s a dish that feels like a cozy blanket, wrapping you in creamy, spicy goodness. And let me tell you, every bite is a celebration—like Mardi Gras on a plate!
Steps
- Begin by preparing the grits. Combine water, half and half, salt, onion powder, garlic powder, and cayenne pepper in a saucepan and bring to a boil over medium-high heat. Gradually add the grits while stirring to prevent lumps.
- Reduce the heat to medium-low and cover the pot. Cook the grits for 25 to 30 minutes, stirring occasionally to ensure they do not stick.
- While the grits are cooking, season the shrimp with blackened seasoning in a small bowl and set aside.
- In a skillet, heat oil and butter over medium-high heat. Add the smoked sausage and cook until browned, which should take 3 to 5 minutes.
- Add the chopped bell peppers and onion to the skillet and cook for an additional 3 to 4 minutes until the vegetables are soft. Stir in the minced garlic and cook for another minute until fragrant.
- Season the vegetables with blackened seasoning, then add chicken stock, scraping any browned bits from the pan. Stir in heavy cream and Worcestershire sauce, letting the sauce thicken for about 3 to 4 minutes.
- Add the seasoned shrimp to the skillet and cook until they turn opaque and the sauce is reduced, approximately 5 to 7 minutes. Ensure not to overcook the shrimp, then season with salt and pepper to taste.
- Once the grits are thickened and creamy, remove them from heat. Stir in cheese and butter, adjusting seasoning with salt and cracked black pepper to taste.
- Serve the Cajun shrimp and grits by placing a portion of grits into a bowl, topping with shrimp and sauce. Garnish with chopped green onions and parsley before serving.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons blackened seasoning (homemade or store-bought)
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- ½ pound spicy smoked sausage, such as andouille
- ½ red bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1½ cups low-sodium chicken stock
- ½ cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt, to taste
- Cracked black pepper, to taste
- Water (for cooking)
- Half and half (for added creaminess)
- Salt (for seasoning)
- Onion powder (for flavor)
- Garlic powder (for flavor)
- Cayenne pepper (for a subtle kick)
- Old-fashioned corn grits (not quick-cooking or instant)
- Smoked gouda cheese (for a smoky, cheesy texture)
- Unsalted butter (for flavor and texture)
- Cracked black pepper (for a peppery bite)
- Freshly chopped green onions
- Freshly chopped parsley
Nutritional Values
Calories: 3762 kcal | Carbohydrates: 91.2 g | Protein: 179.4 g | Fat: 300.6 g | Saturated Fat: 151.8 g | Cholesterol: 1464 mg | Sodium: 5856 mg | Potassium: 1920 mg | Fiber: 10.2 g | Sugar: 22.2 g | Calcium: 1506 mg | Iron: 6 mg
FAQ
- What is the origin of shrimp and grits?
- Shrimp and grits is a Southern dish that hails from the “Lowcountry” of Charleston, South Carolina. Originally served as a breakfast item using fresh shrimp from the marshes and either grits or hominy, it gained national recognition in the 1990s.
- What type of shrimp is best for this recipe?
- Large or jumbo wild-caught shrimp are recommended for this Cajun shrimp and grits dish. They not only enhance the presentation but also provide satisfying bites. However, you can also use medium or small shrimp if you prefer.
- How can I ensure my grits are creamy?
- To achieve creamy grits, cook them long enough to eliminate any gritty texture, and add milk or cream during preparation for extra smoothness.
- Can shrimp and grits be prepared in advance?
- Yes, shrimp and grits can be made ahead, but they are best enjoyed fresh. Reheat the grits on the stovetop with additional milk or water, and be cautious not to overcook the shrimp when preparing initially.
- How should leftover shrimp and grits be stored?
- Store any leftovers in an airtight container in the refrigerator for up to three days. For the best texture, reheat them on the stovetop.
Tips
- Use Old-Fashioned Grits for Optimal Texture: For the best flavor and texture, opt for old-fashioned grits rather than quick-cooking or instant varieties. They require different liquid measurements and cooking times, so ensure you follow the package instructions if you decide to substitute.
- Avoid Overcooking the Shrimp: Cook the shrimp until they are just opaque, which should take about 5 to 7 minutes. Overcooking will make them tough and rubbery, impacting the overall dish quality.
- Reheat Grits Properly: If you need to reheat leftover grits, do so on the stovetop with additional water or milk to restore their creamy texture. Grits can become firm when cooled, and the extra liquid will help soften them again.
- Experiment with Cheese Varieties: While smoked gouda adds a delectable smoky flavor, you can substitute it with other good melting cheeses such as cheddar, havarti, or Gruyere to suit your taste preferences.
Equipment
- Cast-iron or heavy-bottomed skillet (10-inch) – Essential for cooking the shrimp and sauce.
- Medium saucepan – For cooking the grits.
- Wooden spoon – Useful for stirring the grits to avoid lumps.
- Mixing bowls – For tossing the shrimp with seasoning and other prep work.