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

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

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

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.

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.


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

  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...

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

  4. That looks sooo GOOD~!~!~