Carolina Shrimp and Grits


1 lb extra large head on shrimp
1/4 lb Andouille sausage
2 large shallots, sliced
1 cup white wine
1 cup clam juice
1/4 cup unsalted butter
3 scallions, thinly sliced, white and green parts
1 cup seeded tomatoes, diced
2 tsp oil
parsley sprigs for garnish
2 cups whole milk
3 tsp unsalted butter
1/2 cup grits
3 tsp kosher salt
  • To cook grits bring milk salt and butter to a boil.
  • Add the grits and cook on low heat until creamy.
  • To cook the shrimp, add the oil to a saute pan then add the shrimp, shallots and andouille sausage.
  • Cook just until the shallots soften and the shrimp are slightly pink, but not cooked through.
  • Remove the shrimp from the pan.
  • Add the wine to the same pan and reduce by half.
  • Add the clam juice and reduce by half.
  • Add the butter and whisk into the broth.
  • Add the shrimp back to the pan along with the tomatoes.
  • Taste for seasoning, then season with salt and pepper if necessary.
  • To serve place the grits in the center of 2 bowls and arrange the shrimp and sausage artfully around the grits ¬†drizzle the sauce over .
  • Garnish with parsley sprigs.




25 min


20 min


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