Shrimp & grits might just be one the most iconic of all Southern dishes (right up there with fried chicken and gumbo) and it’s something so crazy simple, that everyone should know how to make it.
For the grits, you can use whatever you like, but generally I use a yellow polenta. If you use something different, make sure to follow the specific cooking instructions on the package.
The Best Shrimp & Grits in Town
1 1/2lbs Shrimp
12oz Andoullie Sausage, diced
1 bunch green onions, chopped; whites only (use greens for garnish)
1 cup yellow polenta (or grits of your choosing)
1 cup finely shredded cheddar cheese
5 cups fish, chicken, or veggie stock
2 cups white wine
2 Tablespoons tomato paste
2 Tablespoons Cajun seasoning
4 Tablespoons butter
1 tablespoon vegetable oil
salt and pepper
For the polenta/grits, bring 5 cups of stock and 1 cup of white wine to a boil. Add the polenta/grits and reduce heat to a slow simmer and stir continuously.
Once the polenta/grits thicken and become tender (approx 20-30min), add 2 tablespoons butter and the cheese and stir until everything is fully incorporated. Season with salt and pepper to taste.
Add 1 tablespoon of vegetable oil to a skillet over high heat. Once the oil is hot, add the sausage and cook until browned (approx 2-3min). Remove sausage from the pan and allow to drain excess fat away on a paper towl. Remove and reserve all but two tablespoons of fat from the pan.
Place the shrimp into the hot pan with the two Tablespoons of sausage fat and sear on each side, only cooking about 2/3 of the way (approx 1 min per side). Remove the shrimp from the pan and set aside until needed.
Reduce heat to medium and add the green onions to the pan along with additional reserved sausage fat if needed. Cook until onions start to soften and add tomato paste and Cajun seasoning. Stir to combine and cook for 1-2 minutes. Add the sausage back to the pan and deglaze with 1 cup of white wine. Cook and allow wine to reduce by half. Add the shrimp and simmer until the shrimp is just cooked through (approx 1-2min). Season with salt, pepper, and hot sauce to taste.
For a little extra pizazz, top with a fried egg and serve!