Charleston Style Shrimp & Grits
This Charleston Style Shrimp and Grits features pink and tender shrimp, creamy and cheesy course grits and spicy andouille sausage.
- 1/2 cup coarse ground grits
- 1.5 cups water
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup milk
- A sprinkle of cayenne pepper
- 1 pound raw shrimp, peeled and deveined
- 1/2 pound smoked andouille sausage, diced
- 1 tablespoon olive oil
- 2 medium bell peppers, chopped
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 teaspoon Worchestershire sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
Prepare the grits in a pot over medium heat. Mix the grits, water, salt, cream and milk and simmer until thickened for about 15 to 20 minutes.
Add the olive oil to a large skillet cook the onion, peppers and garlic until the onion is translucent, about 5 to 8 minutes. Stir in the diced andouille sausage and cook for a 5 minutes.
In a small sauce pan melt the butter over low heat. Add the flour to make a roux stirring for five minutes to incorporate. Add the butter flour mixture to the large skillet. Next, add the shrimp, Worcestershire sauce and slowly add in the chicken broth stirring until the sauce thickens and the shrimp turns pink, about 7 minutes.
Add the cheddar cheese to the grits and stir until melted and creamy. Serve the shrimp mixture over the cheese grits.