Looking for a seafood dish that gives you a taste of New Orleans?
This recipe is definitely filled with Southern Comfort! It has the creole cajun spiciness that you’re looking for. Plus it’s my top of the list personal favorite. This savory southern style dish is perfect for a nice Sunday brunch, but of course my family definitely enjoys eating this dish on any day or at any meal of the day!
Now I must admit that when I’m dining out and see that there’s Shrimp and Grits on the menu, It’s so very hard for me to not order because I am obsessed with it!
I have had many amazing variations of Shrimp and Grits from many different restaurants and other cities that I visited. One of my favorite places to travel to is New Orleans. And one of my favorite restaurants named Atchafalaya is my top of the list favorite. Their menu selection is amazing but I fell in love with their low country Shrimp and Grits. This is why I was so inspired to create my version of that dish.
This dish is simple to make and cooks up quickly which saves you plenty of time in the kitchen! Who else besides me loves a great dish with spending less time in the kitchen? The ingredients are simple which makes it even easier when you make your trip to the supermarket.
The Ingredients
- Meat & Seafood – Fresh Raw Shrimp or Frozen Raw Shrimp, Andouille Sausage
- Pantry Items – 1 can of Fire roasted tomatoes, All Purpose Flour, Chicken Broth, Quick Grits, and Extra Virgin Olive Oil
- Produce – Diced Sweet Onion, Fresh Parsley, Garlic, Bell Pepper
- Seasonings – Salt, Course Black Pepper, Creole Seasoning
- Dairy – Half n Half, Smoked Gouda, Butter
How to make
ok but first Let’s Prep!
- Prep – Remove the shrimp tail and give the shrimp a good rinse. Pat dry. In a separate bowl, season shrimp with the Creole Seasoning and set aside.
- Prep – Cut up the Sausages. Now there are different options you can do when it comes to your preface. You can either slice the sausage link or you can dice them and this is where you will have smaller bite-size pieces.
- Prep – Then peel and dice the onions and garlic to your desired size. Give your Parsley a rough chop.
- Grits – In a medium-size pot, add 2 cups water, 2 cups Half n Half, and 1/4 tsp. salt bring to a boil. Add in 1 1/4 cups of grits. Stirring constantly to keep the grits from clumping up. Reduce heat then add in 2 tbsp. of butter, 1/2 cup cheese. Continue to stir until smooth, cover, and keep warm. Tip: (If grits are too thick add just a little water or half n half)
- Roux – In a medium size pan heat olive oil on medium to high heat. Sauté the onions and the andouille sausages for 3-5 minutes. Add in the Garlic, tomato paste, 1 can of the fire-roasted tomatoes, Chicken broth, and seasonings. Bring to a lite boil then reduce heat. Add the raw shrimp and allow to simmer until the shrimp have turned pink. Remove from heat.
- Garnish – Add the coarse black pepper and chopped fresh parsley and Enjoy!
Low Country Spicy Shrimp and Grits
Ingredients
- 1 lbs. Fresh or Frozen Raw Shrimp
- 2-3 links Andouille Sausage
- 2 tbsp. Olive Oil
- 1 can Fire Roasted Tomatoes
- 1 tbsp. All Purpose flour
- 2 cup Chicken Broth
- 1 Onion (Optional) as much or little as you like
- 1 Bell Pepper
- 2 cloves Garlic
- 1 tsp. Cayenne Pepper
- 1 tsp. Creole Seasoning
- 1 tsp. Course black pepper
Grits
- 1¼ cups Grits
- 2 tbsp. Butter
- 2 cups Half n Half
- 2 cups Water
- ½ cup Smoked Gouda Cheese
- ¼ tsp. Salt
Instructions
Grits
- In a medium size pot, add 2 cups water, 2 cups Half n Half, salt and bring to a boil. Add in grits and whisk until it starts to bubble. Reduce the heat to warm and add in butter and cheese. Continue to whisk until smooth and creamy cover and keep warm. (add a little more water if needed)
Roux
- In a medium to large size non stick pan, heat olive oil on medium to high heat. Sauté the onions and the andouille sausages for 3-5 minutes.
- Add in the flour and stir for 3-5 minutes or until the flour turns light brown. Then add in 1 can of the fire roasted tomatoes, chicken broth and seasonings. Bring to a lite boil then reduce heat and allow to simmer for a few minutes. Stirring occasionally.
- Finally, add the already seasoned shrimp and garlic and allow to simmer. (Be sure to add more broth if the roux is too thick)
2 responses to “Simple Low Country Spicy Shrimp and Grits”
LOOKS DELICIOUS MRS.MONICA CANT WAIT TO TASTE💜💜💜KEEP UP THE GREAT WORK FRIEND!!!
Thank you so much!!