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
  • Grits:
  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.