Spicy Low-Country Shrimp and Grits

Total Time:
1 hr 25 min
25 min
1 hr

4 to 6 servings

  • Grits:
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon course ground black pepper
  • 1 tablespoon butter
  • 1 cup stone-ground yellow grits
  • 1 teaspoon red pepper flakes
  • 1 tablespoon pepper sauce
  • 2 ounces grated Cheddar
  • Shrimp:
  • 1 1/2 pounds (21 count) shrimp, peeled and deveined
  • 2 tablespoons Cajun seasoning
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound diced andouille sausage
  • 2 teaspoons diced garlic
  • 1/4 cup butter
  • 1 teaspoon cayenne pepper
  • 2 small chopped piquillo peppers
  • 1 teaspoon red pepper flakes
  • 1/4 cup wine (Spanish rioja)
  • 1/4 cup chopped fresh herbs (parsley, thyme, basil)
  • Salt and freshly ground black pepper
  • Sliced scallions
Watch how to make this recipe.
  • Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.

  • Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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