Shrimp and Grits

Name: Shrimp and Grits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Milk; ½ tsp Salt; 180 g Quick Grits; 1 tbsp Olive Oil; 200 g Andouille Sausage; 1 Bell Pepper; 2 cloves Garlic; 1¼ lb Shrimp; 2 tsp Cajun Seasoning; ⅔ cup Chicken Broth; 3½ oz Cheddar Cheese; ¾ tbsp Butter; 2 Scallions

By Eatpace

Cajun-spiced shrimp and andouille sit in a savory pan sauce over creamy cheddar grits. Quick grits cook while the sausage and shrimp brown, making this a weeknight dinner.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 647; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Shrimp and sausage in pan sauce over cheddar grits, topped with sliced scallions.

30 min

Method

7 steps 10 min prep · 20 min cook

Cook

Step 1. Bring Water, Milk, and Salt to a simmer in a medium saucepan over medium heat. Whisk in Quick Grits, reduce the heat to low, and cover.
Step 2. Cook the grits, stirring often, until tender and thick, about 7 minutes. Take off the heat and keep covered.
Step 3. Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add Andouille Sausage and cook, turning, until browned, about 4 minutes.
Step 4. Add Bell Pepper and cook until softened, about 3 minutes. Stir in Garlic until fragrant, about 30 seconds.
Step 5. Add Shrimp and Cajun Seasoning; stir until the shrimp begin to turn pink, about 2 minutes. Pour in Chicken Broth and simmer until the shrimp are opaque and the sauce reduces slightly, about 2 minutes.

Finish & serve

Step 6. Stir Cheddar Cheese and Butter into the warm grits until melted. If needed, loosen with a splash of water; taste the grits and pan sauce and adjust the seasoning.
Step 7. Spoon the grits into bowls and top with the shrimp, sausage, pepper, and pan sauce. Scatter Scallions over each bowl.

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Tips

Swap it

Use another fully cooked smoked sausage if andouille is unavailable.

Good to know

Stir the grits frequently as they simmer to keep them smooth and prevent sticking.

Leftovers

Refrigerate leftovers promptly for up to 3 days, and reheat the grits with a splash of water.

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