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Southern Shrimp and Grits
recipe

Southern Shrimp and Grits

Serves: 5

Hands On Time: 

Total Time: 

Ingredients

Grits
2 cups half-and-half
2 cups heavy cream
1 cup stone ground grits
1/2 teaspoon chopped garlic
1 teaspoon salt
4 ounces Monterey Jack cheese, shredded

Marinara Sauce
3 pounds organic vine-ripe tomatoes
1 tablespoon grape seed or olive oil
3 tablespoons chopped garlic
3 tablespoons chopped shallots
1 (14 1/2-ounce) can high quality, whole peeled plum tomatoes, roughly chopped
Salt and freshly ground black pepper
1/4 cup chopped Italian parsley
1/4 cup chopped basil

Shrimp and Sausage
1 tablespoon grape seed or olive oil
1 pound peeled and deveined large shrimp
Salt and pepper
1 1/4 cups smoked andouille sausage, cut in half lengthwise and sliced

Garnish (optional)
5 teaspoons basil oil
2 tablespoons chopped chives

Instructions

To make the grits: In a large pot, combine half-and-half and cream and bring to a boil (watch carefully to make sure it doesn't overflow). Add grits, garlic and salt. Reduce heat and slowly cook, stirring frequently, scraping the bottom of the pan, until grits liquid is absorbed and grits are cooked and tender, about 45 minutes. Add cheese and stir until combined.

To make the marinara sauce: Blanch organic tomatoes. Remove skin and seeds and roughly chop. Set aside. In a large saute pot, add oil. Saute garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes. Bring to a simmer and cook for 30 minutes over low heat. Remove from heat and season with salt and pepper. Add parsley and basil and stir to combine.

To make the shrimp and sausage: In a saute pan over medium-high heat, add oil. Add shrimp and cook until translucent. Season with salt and pepper. Reduce heat to medium, add sausage and cook for 1 minute. Add marinara sauce and cook for 3 minutes.
On individual bowls or plates, place 1/2 cup grits. Divide shrimp and marinara between plates and place beside grits. Drizzle basil oil on shrimp and top with chopped chives.



 

Nutrition

Per serving: 757 calories (percent of calories from fat, 62), 36 grams protein, 37 grams carbohydrates, 3 grams fiber, 53 grams fat, 273 milligrams cholesterol, 1,203 milligrams sodium.

About the recipe

Sauteed shrimp and smoked andouille sausage are added to a fresh marinara sauce and paired with a side of creamy cheese grits in this take on shrimp and grits.

This recipe has several things cooking at once and makes you appreciate having some extra hands helping in the kitchen. Reserve leftover grits for a future meal.

If fat is a concern, substitute low-sodium chicken broth for half-and-half and cream.

Recipe courtesy of Goldfish restaurant in Atlanta, Ga.

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