Shrimp & Grits

I haven't posted any pescatarian dishes in a while. I take the liberty on the weekends to cook for my family since I love to cook. Since I'm the only non-meat eater, these meals will typically showcase some sort of seafood option. Last weekend, I made shrimp and grits for my dad, brother and his friend. We all enjoyed this dish. The grits were creamy and cheesy with a little bit of spice. The shrimp and sausage added an additional spicy flavor.


Shrimp & Grits
Source: Adapted from bon appetit, September 2011 Issue
Serves 4



Ingredients
GRITS
1 cup yellow grits (not instant)
1 cup grated sharp white cheddar
1 tbsp unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper

SHRIMP
1/2 cup 1/3" cubes Tasso, andouille sausage or bacon *SS: I used Tofurky Italian sausage
1 tbsp vegetable oil *SS: You'll need this if your meat is lean or vegetarian
3 garlic cloves, sliced
2 tbsp butter, divided *SS: I used EVOO instead
16 large shrimp peeled, deveined
1/4 cup (or more) beer
1/4 cup low-salt chicken broth *SS: I used vegetable broth
4 large eggs
1 tbs fresh tarragon *SS: I left this out since it was just for garnish

Directions
GRITS
Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding wat by 1/4 cupfuls if too thick, until tender, about1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

SHRIMP
Meanwhile, heat a large heavy skillet over medium heat. Add sausage; sauté for about 3 minutes (or until fat begins to render if using Tasso). Add garlic and 1 tbsp butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken/vegetable stock.simmer until shrimp is cooked through, about 2 minutes. Remove skillet fro heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tbsp butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Spoon the grits into a bowl, making a well in the center. Top with the shrimp, then egg.

I believe the andouille sausage and beer is supposed to be the crowd pleaser in this dish. Even my meat-loving dad enjoyed this dish with my Tofurky substitute. The beer also added great flavor to the shrimp. This meal is great for breakfast, brunch or dinner.

5 comments:

  1. Where is my bowl of shrimp and grits? I'm sitting over drooling since that's my favorite breakfast dish. Yummmy!

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  2. I LOVE SHRIMP AND GRITS...I'm sorry didn't mean to yell, this dish makes me happy. I have made it for breakfast/ brunch and dinner. I've never had it with (soft)eggs, but ALWAYS have it with biscuits :o) also there's a version(among many I'm sure) that makes a gravy with the dripping of the shrimp after you cook them...

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  3. I love shrimp. I love shrimp and grits!

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