For this shrimp and grits recipe, the shrimp are seared in a buttery mixture spiked with paprika and cayenne pepper. Of course, plain ole shrimp and grits isn’t enough for Emeril Lagasse (who, by the way, was born and raised in Fall River, MA, just like yours truly). Nope, the original Bam! Man kicks things up a notch, to borrow one of his Emerilisms, and adds spicy andouille sausage to the mix and ladles it over creamy stone ground goodness. Hubba, hubba.–David Leite
LC The Worthwhile-ness of Shrimp Stock Note
Yes, you could swap a chicken or vegetable stock in place of shrimp stock…and the resulting dish will still taste really quite swell. But if you yearn for shrimp and grits that are imbued with a slightly nuanced, subtly sweet complexity with the faintest whiff of the sea, simmer some shrimp shells. Trust us.
Smothered Shrimp, Andouille Sausage, and Grits Recipe
Hands-On Time: 30 minutes | Total Time: 30 minutes, not including the grits) | 4 to 6 servings
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 pounds large preferably head-on, 21 to 25 count shrimp, peeled and deveined (shells reserved)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
- 1 cup onion, cut into small dice
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon minced scallions (white and green parts)
- 2 cups chopped vine-ripened tomatoes
- 1 cup shrimp stock, chicken stock, or vegetable stock
- 1/3 cup sour cream
- 2 tablespoons minced scallion greens
- Chopped parsley for garnish
- Creamy Stone Ground Grits
- 1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.
- 2. While the butter melts, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the skillet and sear for 1 1/2 minutes per side, then transfer to a plate.
- 3. Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the andouille and cook, stirring often, until much of the fat has rendered and the andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.
- 4. Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.
Hungry for more? Chow down on these:
- Creamy Grits with Crispy Leeks, Leek Jus, and Cilantro-Epazote Pesto from Herbivoracious
- Coconut Shrimp with Sweet Chili Mayo from Steamy Kitchen
- Shrimp and Grits from Leite's Culinaria
- Tennessee Shrimp and Grits from Leite's Culinaria
Smothered Shrimp, Andouille Sausage, and Grits Recipe © 2010 Emeril Lagasse. Photo © 2010 Steven Freeman. All rights reserved.