How do you cook your grits? Do you like them regular, creamy or al dente? Just regular I guess. Regular. Instant grits? No self respecting southerner uses instant grits. ~My cousin Vinny~
On the heels of Fat Tuesday, I wanted to share my recipe for Shrimp and Grits with Jalapeno Cornbread. The creaminess of the grits balances well with the heat from the cornbread. The shrimp have a delicate coating of southern spices, served with grilled Andouille sausage. See my recipe in the blog.
For my Jalapeño Cornbread recipe, simply click the photo of the cornbread at the bottom of the blog.
- 1 cup of coarse grits
- 2 cups chicken stock
- 1 cup water
- 3/4 cup heavy cream
- 3 ounces shredded cheddar cheese
- 1 teaspoon salt
- 1 dozen extra large shrimp shelled and devained
- 2 links of andouille sausage
- 4 tablespoons butter
- 1/2 lemon juiced
- 1 tablespoon minced garlic
- 1 tablespoon freshly cracked pepper
- 1 tablespoon smoked paprika
- 1 tablespoon creole seasoning
- 1 tablespoon cayenne pepper
- Season the shrimp with the black pepper, creole seasoning. cayenne pepper and paprika and set aside.
- Slice the andouille sausage and grill in a frying pan. Remove from the pan and set aside.
- In a medium sauce pan add the water, chicken stock and 2 tablespoons of butter. Bring to a boil.
- Slowly add the grits while continually stirring
- Reduce heat and simmer for about 15 minutes. Stirring occasionally.
- Add the heavy cream and cheddar cheese. Stir well to incorporate the cheese and cream with the grits. Cook for another 10 minutes.
- About 5 minutes before the grits are complete, add the remaining butter to the frying pan the sausage was in and melt it.
- Add the garlic and sauté.
- Add the shrimp. When the first side is done, turn the shrimp over and add the lemon juice.
- Put the sausage back in to heat them up.
- Plate and serve with a piece of the jalapeño cornbread. Click on the picture of the cornbread for the cornbread recipe.
For my Jalapeño Cornbread recipe, click below: