Shrimp and Grits
November 19, 2016
- Prep: 29 mins
- Cook: 45 mins
1Follow the recipe for cheese grits, but cut the recipe in half. Still use a 9"x13" pan, but it will be thinner. http://principalchef.com/recipe/cheese-grits/ Set aside, or even refrigerate until you are ready. Note: Lately, I have been just using the grits straight out of the pan, and not bothering with baking. They are softer of course, but they taste and look great. Same recipe, but all you're adding is salt, pepper, chili garlic sauce, and sharp cheddar (no egg).
2If you’re going to use sausage, shrimp, and/or salmon (blacken it if you like it spicy!), cook it first and set aside.
3Heat skillet, add butter, and sauté Holy Trinity with Garlic: (6 – 10 cloves depending on your taste. I did 10!) Add Basil as well.
4Add tomatoes, broth, seasonings, heat and leave on simmer to reduce. After 20-30 minutes, add the half and half.
5Cut the grits into 8 rectangles. Heat each square in a griddle with a thin layer of canola oil. Turn after 3 minutes on each side.
6Add shrimp, salmon, and/or sausages to the sauce.
7Place a hot grit cake in a bowl or on a plate. Ladle meat and sauce over the grit cake and serve. Note: If using non-baked grits, place grits on one side of the bowl, and ladle shrimp and sauce on the other.
- In my house, I did not add the Andouille sausage in the sauce. I know it would have been good, but it takes my pescatarian wife out of the mix. (But I know it would be good)