What’s this over here?
You never heard of grits?
Sure I’ve heard of grits. I just never actually seen a grit before. ~ (Conversation in My Cousin Vinny between Vinny Gambini and the Grits Cook)
At that moment grits and My Cousin Vinny became irretrievably linked in my mind. I love grits; grew up on them. The grits of my childhood were exclusively a breakfast dish served mostly with eggs over easy and ham. They were dressed with nothing more than butter, salt and pepper. Shrimp and grits I had never heard of and was first inspired to make because of a chance meeting in a jury pool.
I was called into jury duty several years ago and placed in a room with about 50 or so other good citizens of my county. The lady sitting next to me struck up a conversation. We talked for about an hour and as time dragged on and lunchtime approached, like most women I know, our talk turned to food. The night before she had prepared for the first time shrimp and grits, and it had become a new favorite. She described the creamy cheese grits, the silky gravy, succulent shrimp and spicy andouille. My mouth began to water. We would get released for lunch, right?
We exchanged email addresses and she promised to send me the recipe. Sure enough when I opened my email the next morning there it was. Well, time passed and I never got around to making her recipe until a friend inspired me with a beautiful picture of shrimp and grits that her husband had made. I remembered my recipe and set about making it. It was every bit as good as she had said. This is pure comfort food, mild and creamy with the cheese tempering the spice of the andouille. I absolutely love it and am glad to be sharing it with you the same way it was shared with me.
Ingredients (Serves 2)
1 tbsp olive oil
1 small onion, chopped fine
1 clove garlic, chopped
½ lb. andouille sausage, slice into 1” pieces
¼ cup all-purpose flour
1 cup chicken stock
1 bay leaf
1 lb. shrimp, peeled and deveined
Parsley and green onion, for garnish
½ cup grits
1 cup heavy cream
1 cup whole milk
1 cup Gruyère cheese, shredded
1 tbsp butter
FOR THE GRITS:
Bring cream and milk to a boil, add grits and cover. Turn the heat down and let sit for 25 minutes. After it has cooled, add the cheese and butter.
FOR THE SHRIMP:
Add olive oil to the pan and heat over medium heat until hot. Add the onion and garlic and sauté until tender.
Add the andouille and cooked until lightly browned.
Add flour to the pan and cook for about 2 minutes stirring constantly.
Add the chicken stock and bay leaf and stir until there are no lumps of flour left.
Add the shrimp and sauté until the shrimp are done about 5 minutes.
Add the juice from the lemon and serve over grits.
Garnish with parsley and green onions.
Shrimp & Grits
- FOR SHRIMP:
- 1 tbsp olive oil
- 1 small onion chopped fine
- 1 clove garlic chopped
- ½ lb. andouille sausage slice into 1” pieces
- ¼ cup all purpose flour
- 1 cup chicken stock
- 1 bay leaf
- 1 lb. shrimp peeled and deveined
- ½ lemon
- Parsley and green onion for garnish
- FOR GRITS:
- ½ cup grits
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup Gruyère cheese shredded
- 1 tbsp butter
- FOR THE GRITS:
- Bring cream and milk to a boil, add grits and cover. Turn the heat down and let sit for 25 minutes. After it has cooled, add the cheese and butter.
- FOR THE SHRIMP:
- Add olive oil to the pan and heat over medium heat until hot. Add the onion and garlic and sauté until tender.
- Add the andouille and cooked until lightly browned.
- Add flour to the pan and cook for about 2 minutes stirring constantly.
- Add the chicken stock and bay leaf and stir until there are no lumps of flour left.
- Add the shrimp and sauté until the shrimp are done about 5 minutes.
- Add the juice from the lemon and serve over grits.
- Garnish with parsley and green onions.