Shrimp and Sausage cooked in a spicy tomato, roux and trinity enhanced sauce, and served on a bed of Garlic Cheese Grits.
Gulf Coast Shrimp and Grits
Grits are a southern dish for sure, and though classic Shrimp and Grits is more of a Lowcountry Southern dish, than it is a Deep South Coastal dish - don't y'all know we sure took it up down here too!
Grits are a perfect southern side dish with eggs for breakfast no doubt, but we certainly bring them out of pantry for other meals down here too. Eggs in Purgatory makes a perfectly good dish for brunch or even for supper, as does Grits and Grillades and here, Shrimp and Grits.
Now, some Southerners get all stuffy about grits. I get that. But, personally I don't care whether they are stone-ground grits, quick cooking grits or whatever, I love me some grits.
Good ole Jim Dandy quick cooking grits are perfectly good enough for this gal that they grace my pantry regularly, so that's what I used here. Go right on ahead and whip up some stone-ground grits if you prefer. For this dish I'm also using my regular stovetop Garlic Cheese Grits, with cheddar cheese, since cheddar is also a fridge staple. Feel free to use your favorite cheese instead.
For my Shrimp and Grits recipe, I keep it pretty simple, incorporating the elements The Trinity with a very small roux, adding in some spicy Andouille sausage, or just regular smoked sausage if you prefer, some Cajun seasoning, and a bit of tomato.
Fresh tomatoes are perfect when at their peak, but a can of regular diced tomatoes are perfectly delicious too, and, if you like, use a can of Rotel to bring up the heat level further. The hardest part of this dish is having all of the ingredients ready to go, so put the practice of mise en place in place before you start cooking.
For creamy grits, slowly stir in the grits to the boiling water/cream mixture, a little at a time - don't dump them in all at once. Then while they are cooking, continue to stir them often the entire time they are cooking, until creamy and thickened. If grits are kept holding and thicken too much, add additional cream and beat to loosen.
If you prefer, substitute stone-ground grits. Though I traditionally just use water, you may also substitute chicken stock or broth if desired.
Sometimes water will accumulate from cooking the shrimp. If so, pour off the residual water and wipe the skillet clean and continue with fresh oil.
When tomatoes are at peak and in season, substitute four Romas, seeded, and chopped. Feel free to experiment with your favorite cheeses in the grits as well. For a different experience, serve these over triangles of fried grit cakes, and by the way, if you're just not a fan of grits, this shrimp dish is equally good served over pasta or rice!
For more of my favorite shrimp recipes, check out the collection on my Pinterest page!
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