Easy Shrimp and Grits
Shrimp and Grits–the day after the seafood boil
Every Memorial Day weekend, our extended family heads down to Biloxi for fun, fellowship, and great Mississippi Gulf Coast seafood. We are a family of tradition and every year the schedule remains unchanged. The first night is our seafood boil complete with jumbo shrimp, crawfish, whole crabs, potatoes, and sweet corn. The best part–on our way in, we pick up the seafood from Quality Seafood in Biloxi–perfectly cooked and seasoned–then, we boil the potatoes and corn. There’s always extra for Shrimp and Grits the second night and “second morning” Seafood Egg Extravaganza. “First morning” is the traditional family fishing trip. It’s a great time for all–young and old!
Here’s the recipe for the Shrimp and Grits. Since I want to spend my time with family and not in the kitchen, I’ve cut some corners and time out of the process without sacrificing any of the fabulous flavor. Later this summer, I’ll share how to make out Breakfast Extravaganza so stay tuned.
1.5 cup quick grits
3.5 cups water
1/2 t. salt
2 t low sodium Cajun seasoning
2 c. half and half
1 c. extra sharp cheddar cheese
1 lb. Andouille sausage or your favorite smoked sausage links
5 slices of bacon, cut up
1/4 c. flour
4 cups (1-16 oz. bag) chopped peppers and onions (available in the grocery freezer) or 1 green pepper, 1 red pepper, 1 yellow pepper, and 1 medium onion (chopped)
1 t. minced garlic
1 cup chicken broth
1 T Worcestershire sauce
2 lbs. cooked shrimp
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Bring 3.5 cups water and salt to a boil. Whisk in grits and simmer until starting to thicken, about 1 minute. Add half and half and Cajun seasoning. Simmer another minute. Turn off fire and stir in cheese.
Shrimp and Sauce:
Slice and brown sausage and cut up bacon in a large non-stick skillet or stock pot. Remove sausage and bacon and set aside. (Measure drippings and adjust to 1/4 c. by either discarding some or adding oil.) Add drippings back to pot, get hot, and whisk in 1/4 c. flour. Cook to medium brown color. Add chopped vegetables and minced garlic and saute until vegetables are clear. Add a bit of broth as needed to keep moist while sauteing. When vegetables are almost done, add the remainder of broth, stir well, and simmer until sauce is slightly thickened. Add sausage, bacon pieces, and cooked shrimp and simmer a couple of minutes. Do not over cook as shrimp will get tough.
If using uncooked shrimp:
Sprinkle peeled and deveined shrimp with a little Cajun seasoning and set aside while preparing the vegetables and sauce. Add uncooked shrimp just as above only allow sauce to simmer 5-7 minutes until shrimp are cooked and pink.