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.
Southern Shrimp and Grits
- Quick Glance
- 30 M
- 30 M
- Serves 4 to 6
In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.
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.
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.
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.
Recipe Testers' Reviews
This was my second try at cooking with grits. This recipe, though more time-consuming than the other shrimp and grits recipe from Paula Deen, is well worth the effort. The flavors blended amazingly well together and it became a gorgeous hearty meal, with different flavors and textures in each bite—the sweetness, saltiness, and spiciness—and colors that had the perfect contrast for when you have company. It all just worked so very well together. I loved it.
This is a nicely spiced version of shrimp and grits. I highly recommend using andouille as opposed to smoked sausage and tossing a bit of Cheddar cheese in your grits for extra oomph.