Southern shrimp and grits takes a classic and adds andouille sausage to make it even more indulgent. Our most requested recipe, this ridiculously rich dish takes its heat from cayenne, its creamy comfort from grits smothered in cheese.
Plain old shrimp and grits are nothing to complain about. But toss in some spicy andouille sausage as we do here and ooooooh baby, we’re talking Southern loveliness that instantly takes us back to New Orleans. If you’re dubious about taking the time to make shrimp stock and wondering if you can swap a chicken or vegetable stock in place of shrimp stock, you can. 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. Originally published October 20, 2010.–David Leite
Southern Shrimp and Grits
- Quick Glance
- 30 M
- 30 M
- 4 to 6 servings
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (1 oz)
- 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, homemade chicken stock, canned chicken broth, 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.