Shrimp and grits is a dish with so many renditions, the only thing you can really count on is that it contains shrimp….and grits. There’s no “right” way to make it, and I love that. The possibilities for this dish are endless! Regardless of the variation, there is nothing more comforting than this delicious meal.
My spin on this Southern specialty combines the holy trinity of Cajun cooking, which is onion, celery & bell pepper, along with andouille sausage and sweet shrimp into a spicy tomato gravy. Stone-ground grits are simmered in heavy cream and whole milk. Dollops of mascarpone cheese are folded in to make them even more luscious and creamy. It will satisfy for soul!
You see the dish on menus of fine dining restaurants throughout the country, and this recipe will rival any one of those! It would be perfect for a date night or special occasion. Anyone can cook this comforting classic and feel like a five-star chef!
- 1/2 lb of shrimp, peeled & deveined.
- 1/2 lb andouille sausage, sliced into pieces on diagonal
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp all purpose flour
- 1 cup tomato puree
- 2 cups chicken broth
- 1 tbsp Cajun seasoning
- 1 tsp chipotle chili powder
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup stone ground grits
- 1/3 cup mascarpone cheese
INSTRUCTIONS TO MAKE THE GRAVY:
- In a large skillet, sauté onion, bell pepper, and celery until tender. Add garlic and continue cooking for a few minutes.
- In a separate pan, brown sausage in skillet until crispy on either side. Remove from heat.
- Pour cooked vegetables into skillet with browned sausage.
- Add butter to the empty skillet and melt on medium low heat.
- Add flour into the melted butter.
- Whisk constantly while it bubbles. As it cooks, the roux will become smooth and begin to thin.
- Continue cooking for 5 minutes and keep whisking constantly.
- Add tomato puree and continue stirring to combine.
- The mixture will start to thicken immediately, so add the chicken broth in 1 cup at a time. Stirring constantly to ensure to gravy is smooth and silky.
- Add the sausage and sautéed veggies back into the skillet.
- Season with cajun seasoning and chipotle chili powder.
- Let sauce simmer on low for at least for 10 to 15 minutes, stirring occasionally to make sure bottom doesn’t burn.
- Reduce heat to low and add shrimp.
- Continue cooking for about 5 more minutes until shrimp is cooked through.
INSTRUCTIONS TO MAKE THE GRITS:
- In a medium pot, bring heavy cream and milk to simmer over medium low heat.
- Whisk in grits and cook, stirring often, for 20 minutes.
- Stir in mascarpone.
- I added a little more heavy cream to make the grits less stiff.
To serve, spoon the grits into a bowl and top with shrimp and sausage gravy. Garnish with parsley and enjoy!