Low Country Shrimp & Grits
Whenever we’re out at a restaurant with my in-laws, my mother-in-law gets very picky about places that serve Shrimp & Grits. Because she is from South Carolina, the land of Shrimp & Grits, she is quite particular about the resulting dish. This recipe is now one she raves about, even though her “Yankee” daughter-in-law makes it! You’ll be a convert, too, once you dig in to this luscious Low Country classic!
| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1lb. large shrimp, shelled & deveined
- 1lb. andouille sausage, sliced into 1″ slices
- 1cup sliced yellow onion
- 1cup sliced red bell pepper
- 14oz. pre-cooked polenta
- 1/2stick butter
- 1/2lb. thick cut bacon
- 1/2cup whole milk or half & half
- 8oz. smoked gouda, shredded
Instructions
- Clean and devein the shrimp. Slice the onion & bell pepper. Chop the bacon into 1/2″ slices. Shred the gouda. Slice the sausage into 1″ slices.
- In a medium skillet, saute the sausage over medium high heat until browned. Remove from skillet; leave drippings from sausage in the skillet. Saute the bacon until the fat renders out, about 5 minutes. Remove and add to sausage.
- In same skillet, saute the peppers & onions until softened, about 10 minutes. Remove from skillet.
- In same skillet, saute the shrimp until they turn pink and begin to brown slightly. Remove from heat and add to other cooked ingredients.
- In a large pot, warm the milk over medium low heat. Do not allow the milk to boil. Once milk is warmed through, melt butter in the milk. Slice polenta into 2″ squares and melt them in the warm milk. Once the polenta has returned to a creamy consistency, add the smoked gouda and stir until fully incorporated. No lumps allowed here! Add additional milk if the mixture is too thick.
- Serve shrimp & sausage mixture over cheese grits. Be sure to include the gravy/sauce from the sausage! That flavor is the kick you need to bring this dish together!
Recipe Notes
An important note about trying to keep this classic dish as close to form as possible: use andouille sausage. Not just some random smoked sausage you saw on sale at the store. Andouille is worth seeking out if you’re not familiar with it. It’s smoky, deep flavor brings a slightly spicy component to this delicate dish. This hearty sausage is the perfect compliment to the mild shrimp and creamy grits.
