Like everyone, we’re busy here in the Poore home. But that doesn’t mean we don’t have time to sit down and enjoy a great meal. This shrimp and grits recipe is fantastic, if I do say so myself. I used my delicious Sumter County Shrimp for this, and it’s sure to please.
As always, bon appétit!
Shrimp and Grits
- 1 tablespoon Worcestershire
- 1/4 cup flour
- 1 teaspoon minced garlic (jar kind works well)
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1-pound andouille sausage, cut into slices
- 1/8 teaspoon ground cayenne pepper
- 2 cups half and half
- 3 cups water
- 1 cup old fashioned grits
- 2 teaspoons salt
- 2 pounds uncooked shrimp, peeled and deveined
- Juice of one lemon
- 5 strips of bacon
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 tablespoons butter
- 1 cup chicken broth
- 1 cup shredded cheese
Bring water, grits, and salt to boil in a saucepan. Once boiling, stir in half and half, reduce heat and simmer until grits have thickened (around 15-20 mins). Remove from heat, cover with lid, and set aside.
Pat shrimp dry, place in a medium bowl, season with cayenne pepper, and then toss with lemon juice.
In a large skillet, cook sausage until evenly browned. Remove and set aside. In the same skillet, cook bacon until crisp. Remove, let cool, and crumble.
Cook the peppers, onion, and garlic in the pan with the bacon drippings until tender.
While vegetables are cooking, melt butter in a saucepan over medium heat, slowing mix in flour to make a smooth paste. Reduce heat to low and cook, stirring constantly until it has browned slightly (8-10 mins). Be careful to not let it burn.
In the large skillet with the vegetables, add in the shrimp, sausage, butter/flour mixture, chicken broth, and Worcestershire sauce. Cooking and stirring until the shrimp is cooked through and the sauce has thickened. Cover and remove from heat.
Stir cheese into the grits until melted.
Serve shrimp mixture over grits in a bowl or on a plate.