Shrimp and Cheesy Grits
Creamy cheesy grits piled high with sausage and juicy shrimp! Sounds intimidating, right? But is incredibly easy to throw together. You'll be surprised!
- For the Shrimp:
- 1 lb shrimp, peeled, deveined and patted dry
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- Peanut oil for frying
- For the Grits:
- 1 cup grits
- 1 cup chicken stock
- 3 cups water
- 3 Tablespoons butter
- 1 cup sharp white cheddar cheese, shredded
- Salt to taste
- For the toppings:
- 1 lb smoked andouille sausage, chopped
- 1 medium white onion, chopped
- 1 bell pepper, chopped
- 1 serrano pepper, chopped (optional)
For the Grits:
In a sauce pan, add 2 cups of cold water and 1 cup chicken stock. Add grits and butter to cold water and bring to a simmer and reduce heat to low, add last cup of water as needed for desired consistency. Stir occasionally for 5 to 6 minutes. Add cheese and salt to taste.
For the Toppings:
Smoke Andouille sausage until internal temperature reaches 160 degrees F. Chop into bite sized pieces. Add onions, serrano peppers and bell peppers to cast iron pan and sauté on medium heat until onions are opaque. Add sausage and cook on high for 1-2 minutes, browning ingredients.
For the Shrimp:
Heat 1 inch high peanut oil in a cast iron pan on medium high heat until oil reaches 350 degrees F. Combine flour, salt and pepper. Dredge shrimp in flour lightly coating the shrimp. Fry shrimp in small batches for 2 minutes per side or until done.
Place shrimp and toppings over grits.