Creamy Carolina Shrimp and Grits

My version of shrimp and grits is a creamy, decadent take on this southern staple. I follow the tradition from my region of the Carolinas, and include andouille sausage in the recipe. Trust me, it takes the flavor to a whole other level. This particular take on shrimp and grits is mildly spicy. (My mother, who dislikes heavy spices and tends to scrape the blackening spices off chicken or fish, loves the spice mix I give here. My father, who likes his food the hotter the better, tends to add a few drops of Texas Pete or siracha sauce.) The nice thing about this recipe is that the spice can be adjusted to taste by adding more or less chili pepper depending on what you like. The recipe itself is so flavorful and varied that it doesn't need tongue-killing heat to make it special. Your pepper heat fanatics might be surprised at how much they like this one as-is.


Shrimp and Grits

2 tbsp olive oil
1/2 lb andouille sausage, sliced into bite-sized pieces
3 tbsp cajun seasoning (see below)
1 1/2 lbs raw shrimp, peeled and deviened with tails removed
1 onion, diced
1/2 red bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
2 tbsp unsalted butter
4 tbsp flour
1 1/2 cups chicken stock
1 1/2 cups whipping cream
1 tomato, diced
3 green onions, chopped
parsley for garnish
salt
pepper

Start by making the grits, so they can simmer while you work on the rest of the sauce.

Meanwhile, heat a tablespoon of oil in a pan over medium-high heat. Add the sausage and sear, about 3 minutes and set aside on a plate covered with a paper towel to drain. Toss the shrimp in 1 1/2 tbsp of the cajun seasoning until all shrimp are coated evenly, add the shrimp to the pan with the oil and rendered fat from the sausage, cook about 2-3 minutes and set aside.

Heat the remaining tablespoon of oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes. Add the garlic, thyme and creole seasoning and cook about a minute, or until you can smell the garlic. Add the butter to the vegetables and let melt. Add the flour to the vegetables and stir to distribute evenly, then cook for about 2 minutes to let the flour brown just a little. Add the chicken stock and the whipping cream, stir thoroughly, and turn down the heat to a low simmer. Add the sausage and the shrimp to the pan, cover, and let simmer for 10 minutes, stirring occasionally to keep the sauce from sticking to the pan or skinning. The sauce's thickness can be adjusted at this time by adding more stock or cream to thin it out, or by adding a little slurry to thicken it if desired. Taste for salt and pepper, and season accordingly. 

A minute or two before serving, stir in the tomato and green onions, and taste again for seasoning. Serve over creamy grits and garnish with freshly chopped parsley as desired. 

Serves: 6

Creamy Grits

2 cups milk
1 cup water
1 1/4 cups quick grits
2 tbsp unsalted sweet cream butter
Salt
Pepper

Mix the cream and the water, then bring the mixture to a slow boil. Add the grits slowly, stirring to avoid lumps. Add the butter. Turn the heat down to very low (below a simmer), and stir frequently for 10-15 minutes to allow the grits to thicken. Taste, then season to taste with salt and pepper. Add a little milk if the grits are too stiff when you go to serve them, you want these fairly creamy.

Serves: 4-6 



Cajun Spice Mix
(Makes about 4 tbsp of mix. This mix also goes well with red beans and rice.)

2 1/2 tsp paprika
2 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp chili powder
1/2 tsp ancho chili powder
1 tsp dried leaf oregano
1 tsp dried thyme

Mix everything together and stir thoroughly just before using to make sure all the spices are evenly distributed.