Photo: Spicy Low-Country Shrimp and Grits Recipe
Ingredients
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
Directions
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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By Shannon Webb
on December 29, 2011
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Absolutely fabulous and flavorful recipe. I lived in the south for a short time and am familiar with the dish and this was exactly what I was looking for. I made a few modifications, I sauteed red peppers and artichoke hearts in with the shrimp to add some color and flavor and toned down the heat a little bit, using only a cajun rub for the shrimp and some hotsauce in the grits. The kick was still there and everyone was raving about this dish. It was incredibly simple to make. Yum!
By ronvanburen
Fort Walton Bea...
on August 14, 2011
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This is fantastic! I couldn't find the correct grits so went with quickies. Used Thai chili paste instead of chili sauce and WOW!!! Phenomenal flavor with some heat then the grits provide creaminess. Really enjoying it....
By stmcntyr
Memphis, TN
on August 06, 2011
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I can honestly say that this recipe was pretty tasty; however, it was spicy as crap. Although I deemed it as too spicy, I couldn't stop eating it...Plus my friends and family enjoyed it.
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