Southern Shrimp and Grits
A Low Country Creole brunch classic, spiced Gulf shrimp in a smoky tomato and andouille sauce over stone-ground cheddar grits.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein 300g shrimp. Dice 80g andouille, 120g tomato, 60g onion, 80g bell pepper. Mince 2 garlic cloves. Slice 2 spring onions. Grate 60g cheddar. Measure all spices and stock.
Boil
Bring 500ml milk and 200ml water to gentle simmer over medium heat. Whisk in 120g grits in slow steady stream. Reduce heat to low, cook 15–18 minutes stirring frequently until thick and creamy.
Finish
Stir cheddar and 20g butter into grits. Season with 0.5 tsp salt and 0.25 tsp white pepper. Cover and keep warm over low heat.
Build
Heat 1 tbsp oil in a skillet over medium-high heat. Cook andouille 2 minutes until lightly browned. Add onion and pepper, cook 3 minutes until softened. Add garlic, Cajun seasoning, smoked paprika, and chilli flakes, cook 30 seconds until fragrant.
Simmer
Add diced tomato and 100ml chicken stock, simmer 3–4 minutes until slightly reduced. Add shrimp and cook 2–3 minutes stirring occasionally until pink and just cooked through.
Plate
Divide warm cheddar grits between two wide bowls. Spoon shrimp and sauce over top. Garnish with sliced spring onions and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.