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Spicy Shrimp and Andouille Over Charleston-Style Grits Recipe

Spicy Shrimp and Andouille Over Charleston-Style Grits

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on January 27, 2013

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    Excellent! And really easy to prepare!! My 12 year old junior chef really did an awesome job on the shrimp!

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  • on November 27, 2012

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    As another viewer mentioned I too was searching the internet for a recipe similar to Harry's shrimp and grits dish. This was the closest thing to it I could find and I'm glad I did. This recipe was outstanding, I did not alter it in anyway other than sprinkling some parmasean/ramono cheese on the grits once they were plated. The prep work is a little involved but the outcome is well worth it.

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  • on October 26, 2012

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    Mr. Emeril this was off the chain my husband ate seconds and was bragging on how good this was, my Uncle said you done out done yourself this time. I substitute the andouille sausage for smoke turkey sausage, everthing else was the same. Thanks for sharing such an great recipe with us. Please keep sharing.

    Janelle

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  • on October 10, 2012

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    Seriously AMAZING!!!!

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  • on September 22, 2012

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    Unbelieveable! I've had shrimp and grits in many Charleston restaurants and, in fact, the best I've ever had was at Harry's in St. Augustine. But this beats them all! I actually combined this recipe with one I found in Southern Living -- basically, you add 6oz of Smoked Gouda cheese to the grits. As for the shrimp/sausage broth, add green onions (2 Tbsp, freshly chopped cilantro (2 Tbsp and about a Tbsp of Lemon Zest.

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  • on May 04, 2012

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    Every time I make this, we are completely blown away! It's looks beautiful on the plate, and the taste is unbelievably delicious. The flavors of the entire dish are so beautifully balanced that I can't imagine eating better shrimp and grits...anywhere. I do agree that it's a bit labor intensive, but once all of the chopping is done, and everything is measured, it comes together easily. In the past, I have had trouble with the grits cooking too fast so I finally bought a simmer mat for my stove. What a difference that has made! You can not go wrong with this dish. It's a beautiful thing! I'd give it many more stars if I could.

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  • on April 07, 2012

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    It was ................... AMAZING!!!!!!!!!!! We loved it. The grits were delicious!

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  • on April 04, 2012

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    This was devine. The grits were a little too loose for my taste but I'll adjust at another time. Maybe I'll make then in chicken stock. Homerun!

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  • on February 03, 2012

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    Just perfect!!! The Andouille sausage I use is relatively lean so it doesn't add a ton of fat to the dish. I don't use the grits recipe because I'm pleased with my cheese version. I serve this with southern style collard greens (recipe from Southern Living Nov 2009 and it is fabulous. I have to watch my salt content so I appreciate the recipe for Emeril's Essence because I'm able to make it with Lite Salt. It's also probably the easiest and quickest meal to make for dinner guests. I have the peppers and onions chopped and the ingredients measured ahead of time if I have guests which makes the cooking time a breeze. Enjoy:

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  • on December 30, 2011

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    It was good and easy to make. The sausage was a nice addition. I wasn't a fan of the cream sauce. I'm not sure the cream added much beside calories. Maybe I'll try that with wine or something. I'd make it again.

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