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Shrimp & Grits

This Low Country favorite is a culmination of the bounty of the land and sea of the South. It is one of the most satifying recipes of the South shrimp dishes. It's hearty, rich and like any good sauce its flavor develops even more the next day.
Watch how long you cook your shrimp, so you don't overcook them. Also serve with a crusty French baguette.

Kitchen Items Needed

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Recipe

2 Tbsp.
olive oil
2 lbs.
fresh shrimp , shelled and deveined
1 lb.
andouille sausage, diced
2
garlic cloves , minced
1
shallot , diced
1
red pepper , roasted and diced
2 sprigs
fresh thyme
2 cups
chicken stock
2 Tbsp.
unsalted butter
1 tsp.
fresh lemon juice
2 cups
canned diced tomatoes , drained and juice set aside
1 bunch
green onions , cut on the diagonal
mascarpone cheese grits

Step 1

In a large stainless steel skillet, heat the olive oil over medium-high heat.

Step 2

Season the shrimp with Creole seasoning.

Step 3

In batches, sauté the shrimp until they start to turn pink, but are not cooked all the way through. Remove the shimp and set aside and on paper towel lined plate.

Step 4

In the same pan, sauté the andouille sausage until almost crispy.

Step 5

Add the garlic and shallot and sauté for one 1 minute.

Step 6

Add the roasted red peppers and thyme until the aromatic, about 5 minutes.

Step 7

Add the chicken stock and bring to a simmer. Stir in the butter and reduce the sauce until it thickens, about 5 minutes.

Step 8

Add the lemon juice and diced tomatoes. Simmer for another 5 minutes.

Step 9

Add the shrimp back to the saucepan and simmer until they cooked.

Step 10

Place a heaping scoop of Mascarpone cheese grits in a bowl. Arrange 6 or more shrimp on top. Spoon sauce around the shrimp and garnish with the green onions.