Growing up with parents who were raised in the north, I didn’t even have grits until I was probably in my twenties. Crazy! I know. It’s ok though – I’ve made up for lost time. Especially in the form of shrimp and grits.
This is a simple spin on a classic southern dish – tomato based shrimp and grits. I made it one morning without a recipe and it was a hit so I wanted to share it with you!
As always, use the freshest ingredients that you can get your hands on! I believe simplicity + high quality ingredients yields the best dishes. I love this article about cooking the best grits. I love how Sean Brock emphasizes that simplicity is best so that you don’t mute the corn flavor.
Make sure to use stone ground grits! A good option are these local Charleston stone ground grits
I also call for shrimp stock which is optional but adds depth to the flavors – it is easy! Learn how to make it here.
- 1 lb shrimp
- 1 cup stone ground grits
- 1/2 cup corn
- 1 can stewed tomatoes, chopped
- 1 cup andouille sausage, chopped bite size
- 1/2 cup white wine
- 2 tbsn olive oil
- 1/4 cup shrimp stock (optional)
- 1 tsp old bay seasoning (or more to taste)
- salt & pepper to taste
- parsley to garnish
- Peel and de-vein shrimp. If you’d like, use the shells to make shrimp stock according to recipe linked above
- Cook grits according to package directions. Add butter and salt to taste
- Add olive oil and butter to saute pan on medium heat
- Stir in sausage and corn and cook, stirring occasionally until both are toasty
- Deglaze pan with a splash of white wine then turn heat to medium-low
- Add tomatoes, old bay seasoning and shrimp stock. Simmer until the flavors marry
- Add shrimp and cook until pink then serve over grits
- Garnish with a pinch of parsley
What is your favorite variation of shrimp and grits?