A delicious Southern delicacy featuring seasoned shrimp and zesty sausage served over a bed of creamy cheese grits.
5 from 4 votes
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 6
Ingredients
For the Cheese Grits:
2 1/4cups whole milk
2cupswater or low sodium chicken broth
1/2teaspoon salt
1/4teaspoonfreshly ground black pepper
1cupstone-ground grits
4tablespoonsunsalted butter
1/2cupshredded sharp cheddar cheese
1/4cupgrated Parmesan cheese
1-2 tablespoonstruffle oil(optional for a tasty flavor variation), if using stir in at the end with butter and cheese
For the Shrimp:
1 1/2pounds jumbo shrimp, peeled and deveined (optional whether to leave tails on)
juice of one lemon(2-3 tablespoons)
2teaspoonsCajun/Creole seasoning(click link for homemade, highly recommended for best flavor)
OR Old Bay Seasoning(for different flavor variation, click link for homemade, highly recommended for best flavor)
4tablespoonsunsalted butter, divided
1poundandouille sausage (or very thick cut bacon), diced or sliced into 1/4 inch thick rounds
1cupchopped yellow onion
1green bell pepper, chopped
1/4cupdry white wine (optional), e.g., sauvignon blanc, pinot grigio, chardonnay
2clovesgarlic, minced
1cupchicken broth
3green onions (scallions), chopped
Instructions
For the Cheese Grits: To make the cheese grits, bring the milk and water or chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps. Remove from heat and stir in the butter and cheese until melted. Add salt and pepper to taste. Cover until ready to serve.
For the Shrimp:While the grits are cooking, toss the shrimp with the lemon juice and Cajun seasoning in a bowl and set aside to marinate. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the sausage and cook until lightly browned. Transfer to a bowl and set aside. Add the remaining 2 tablespoons of butter to the skillet. Add the onion and bell peppers and cook until the onions are soft and translucent and the peppers are softened, 6-8 minutes. If using, add the white wine and boil for 1 minute. Add the shrimp and garlic and cook for one minute. Add the chicken broth, bring everything to a boil, reduce the heat and simmer for 5 minutes uncovered, letting the liquid reduce slightly.
To serve, divide the grits between the plates, spoon the shrimp mixture and sauce over the grits, and sprinkle with the chopped green onions. Have some lemon wedges at the table for guests to squeeze some more lemon juice over the shrimp and grits if desired as well as some hot sauce for heat-loving guests.