Chef Marc Murphy's Shrimp & Grits, as seen on Guy's Ranch Kitchen, Season 2.
Recipe courtesy of Marc Murphy

Shrimp and Grits

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 4 to 6 servings



  1. Cook grits with the shrimp stock according to package instructions.
  2. Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside.
  3. Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side.
  4. Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately.