Low Country Spicy Shrimp and Grits
A simple savory yet spicy dish that offers southern comfort and perfect to enjoy at any meal!
Servings 4 Servings
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)