Shrimp & Grits
Low country comfort food ~ creamy cheesy grits smothered in shrimp and andouille gravy.
Servings 2
Ingredients
- 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
Instructions
- 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.