Shrimp and grits are a classic southern comfort food. This is a fairly easy recipe to make that also doesn’t take very long to prepare. Probably the hardest part is not coming out with lumpy grits and that really isn’t that difficult either.
There are many variations of this recipe available online. I add cajun style andouille sausage to mine. This is a rich dish so to counteract that I use the acid from tomatoes and lemon juice for a nice balance.
Shrimp and Grits
- 1 cup Water
- 1 cup Chicken Broth
- 1/2 cup Grits
- 3 oz Velveeta
- 4 tbsp Unsalted Butter
- 1 cup Sharp Cheddar Cheese Shredded
- 1 lb Shrimp 26/30 of Larger
- 1 tsp Cajun Seasoning For seasoning shrimp
- 3 slices Bacon Fried and chopped
- 3 tbsp Bacon Fat Reserved from frying bacon
- 3 oz Smoked Sausage I use Andouille
- 1/3 cup Rotel Tomatoes
- 1 tsp Lemon Juice
- 2 cloves Garlic Chopped fine
- 1/4 cup Chicken Broth
- Gather all your ingredients together and start frying your bacon.
- Prepare 2 servings of grits according to the package instructions.
- Season your shrimp with the cajun seasoning.
- When your bacon is done chop it up and set it aside.
- When your grits are done, remove from heat and add butter and cheese. Stir until the butter and cheese are melted and combined. Set aside and keep warm.
- In the same pan you fried your bacon in, with the bacon fat, fry your shrimp 1 minute per side. Put in a dish and set aside.
- Returning to the same pan, add a little bacon fat if needed and add your sausage and saute about one minute.
- Add your garlic and saute the garlic until it just starts to brown.
- Add your tomatoes, lemon juice and 1/4 cup of chicken broth and bring to a simmer.
- Add the shrimp back in and toss until heated through. No more than a minute. You don't want to overcook the shrimp. Remove from the heat.
- Add half the grits to a shallow bowl and top with the shrimp and sauce. Garnish with chopped green onions and bacon. Serve immediately.