If you haven't been to Charleston, you basically will have once you've made these creamy and spicy Shrimp & Grits (with sausage too of course!).
A dish that is equal parts comforting, filling, flavorful and fresh, it's one of those meals that somehow feels nostalgic, even if you didn't grow up in the south. The LHTC team loved the addition of bright red bell peppers, bacon and scallions for extra punches of flavor. We also, of course, loved the addition of sharp cheddar. Cheese always makes things better.
We also got the opportunity to try this shiny new set of BergHOFF stainless steel cookware (Specifically the EarthChef Premium 10pc Stainless Steel Copper Clad Cookware Set) and are happy to report a beautifully even cooking experience, thanks to a copper clad core; the pan made a nice presentation dish as well. We've tried a lot of cookware sets, and particularly loved the lightweight, yet durable, construction that made it easy to move the pan around as well as clean up afterwards.
Cajun Shrimp & Grits with Andouille Sausage
Servings: 6 | Prep Time: 1 Hour
FOR THE CHEESY GRITS
4 cups Chicken Stock
1 cup Grits
1 cup Milk
2 tablespoons Butter
1 cup Sharp Cheddar Cheese, grated
Salt and freshly ground Black Pepper, to taste
FOR THE SHRIMP & SAUSAGE
1/2 pound Bacon or Tasso Ham, chopped
3 tablespoons Olive Oil, divided
2 teaspoons Garlic, minced
1 cup Yellow Sweet Onion, chopped
1 Red Bell Pepper, chopped
2 teaspoons Cajun Seasoning
1/2 Lemon, juiced
1 pound Shrimp, peeled and deveined
1 pound Andouille Sausage, sliced
1/2 cup Scallions, chopped
Salt and freshly ground Black Pepper, to taste
DIRECTIONS
1. Prepare the cheesy grits: bring chicken stock to a boil in a large saucepan. Add grits and simmer about 15-20 minutes until chicken stock is absorbed. Add milk, 1/2 cup at a time and cook another 15 minutes until grits have thickened and creamy. Stir in butter.
2. Add cheese, salt and pepper to taste. Set aside and cover to keep warm.
3. Prepare the shrimp and sausage: preheat a frying pan over medium heat. Add the bacon and cook until browned and crispy. Remove from pan to a paper-towel lined plate to cool and drain, leaving the bacon grease in the pan.
4. Add 2 tablespoons of the olive oil to the pan along with the bacon grease and heat over medium heat until oil is shimmering. Add the onion and bell pepper, cooking until onions are translucent and bell peppers are tender.
5. Add the garlic, cajun seasoning, lemon juice and shrimp to the pan and continue to cook 3-4 minutes until the shrimp are pink and opaque. Season with salt and pepper to taste. Empty the pan into a medium bowl.
6. In the same pan, add the remaining 1 tablespoon olive oil and heat until shimmering. Add the sausage and cook 3-4 minutes, just until lightly browned. Add to the bowl with the shrimp and stir together.
7. Divide the grits amongst 6 bowls. Divide the shrimp and sausage mixture amongst bowls and top with scallions. Serve immediately.