Living in the south has made me a lover of Grits. Especially Cheese Grits. The kind of Grits that are stone ground right here in SC. I did Shrimp and Grits with a twist: Instead of bacon, which is a common addition to Shrimp and Grits, I used fresh Andouille Sausage. So Good!!!
This recipe is easy, especially if you make the Cherry Tomato Compote in advance – like a day or two ahead. The longer it sits the more intense the flavor gets. You could make the shrimp and sausage before you do the grits. Just don’t finish the cooking of the shrimp until you are almost ready to serve the grits. The grits aren’t instant so they will need attention. But, hey, if you want to use instant grits and bump it up a notch with adding the cheese and cream cheese, go ahead. Whatever makes it easy for you.
You will notice that I do not add any salt, pepper or spices to the cooking of the shrimp and sausage. The sausage has enough of those seasonings in it to carry over in the cooking. Plus the Grits and Cherri Tomato Compote have tons of flavor so you really do not need to add any more seasoning.
Shrimp and Grits
Serves 4 As An Entree
8 Ounces Fresh Andouille Sausage, Removed from Casing
2 Tablespoons Unsalted Butter
½ Cup White Wine
1½ Pounds Jumbo Shrimp, Cleaned And Deveined (U-15 Size Is Preferred)
2 Cups Cherry Tomato Compote
1 Recipe Cheese Grits
Chopped Scallion For Garnish
In a large sauté pan over medium heat, heat butter until it stops sizzling and add the Andouille Sausage breaking in into chunks as it cook. Cook the sausage until brown and thoroughly cooked through. Drain all but a tablespoon of the fat from the pan. Add the shrimp and sauté until they begin to turn pink. Deglaze the pan with the white wine and reduce by half. Add the Cherry Tomato Compote and blend into shrimp and sausage. Reduce the heat to medium and bring the mixture to a simmer. Cook until the shrimp are cooked through and the compote is hot (this will take only a few minutes).
Remove the pan from heat and spoon the shrimp, sausage and sauce over the Cheese Grits. Garnish with the chopped scallion. (You can serve this in individual dishes or serve all of it on a large platter.)
Y’All enjoy now, Y’hear!
