Got to Be NC
Recipe by: Lisa Prince

Shrimp and Grits

I absolutely love shrimp and grits and order it all the time when I go out.  I also enjoy fixing it at home or the beach and there are a lot of shrimp and grits recipes out there.  This is one I really enjoy that I found in Southern Living Magazine May 2009.  I make the Quick Cooking Grits to save time.

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 15 minutes
Meal Type: Entree
NC Ingredients: Shrimp, Dairy, Sausage

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Ingredients

Creamy Cheddar Cheese Grits
4
Tbsp. butter
5
cups milk
2
tsp. salt
1/2
tsp. hot sauce
1
garlic clove, pressed
1
½ cups uncooked stone-ground white grits
1
(10 oz.) block sharp white cheddar cheese, grated
Shrimp and Sausage
1
½ lb. unpeeled, medium-sized raw NC shrimp (31/40 count)
3
Tbsp. butter
2
Tbsp. all-purpose flour
1
medium onion, chopped
1/2
cup chopped green bell pepper
2
celery ribs, chopped
1
lb. Andouille or smoked sausage, cut into ¼-inch thick slices
1
(14 oz.) can chicken broth
1/2
tsp. salt
1/4
tsp. ground red pepper
1/3
cup heavy cream
1/4
cup chopped green onions

Directions

Creamy Cheddar Cheese Grits

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium size Dutch oven over medium-high heat.

Gradually whisk in grits, and bring to a boil.

Reduce heat to medium-low, and simmer, stirring occasionally, 1 ½ hours or until thickened.

Stir in cheese and remaining 2 Tbsp. butter until melted.

Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits.  Decrease water and milk to 4 ½ cups each.  Prepare recipe as directed, cooking grits 10-15 minutes or until thickened.

Shrimp and Sausage

Peel shrimp; devein, if desired.

Melt butter in a large skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6 minutes).

Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.

Add sausage, and cook 2 minutes.

Stir in chicken broth, salt, and pepper, stirring to loosen particles from bottom of skillet.  Bring to a light boil over medium-high heat.  Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened.

Stir in shrimp, cream and green onions, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink.

Serve over Creamy Cheddar Cheese Grits.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.