Shrimp and Grits
Creamy stone-ground grits topped with butter-seared shrimp, smoky andouille, wilted greens, and a bright lemon-butter pan sauce — the dish that defines Southern cooking
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🛒 Ingredients
- 1 lb large peeled and deveined shrimp
- 1 cup stone-ground grits
- 6 oz sliced andouille sausage
- 4 tbsp divided butter
- 4 cloves minced garlic
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 4 stalks sliced green onions
👨🍳 Instructions
- 1Cook grits according to package directions using 4 cups water or chicken broth; stir in 2 tbsp butter and cream; keep warm
- 2Cook andouille in a large skillet over medium-high heat until browned; remove and set aside
- 3In same skillet, melt remaining butter over high heat; cook shrimp in a single layer 90 seconds per side until pink — do not crowd
- 4Remove shrimp; reduce heat to medium and cook garlic 1 minute
- 5Add a splash of broth to deglaze; stir in lemon juice, season with salt and cayenne
- 6Return sausage and shrimp to the pan; toss to coat
- 7Spoon grits into wide bowls; top generously with the shrimp mixture
- 8Garnish with green onions and serve immediately
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