As far back as I can remember eating, I have been eating grits. I know it sounds strange for a born and raised Californian to say she has been eating grits her entire life, but I take it as a sign that I was destined to spend a part of my life living in the South. Grits in my house growing up were almost always prepared simply (just boiled in water) and then served with lots of butter. Occasionally my grandmother would bake them, or fry them, but the majority of the time, I would just smother my grits in butter and devour them. Of course, I never realized that I was missing out one of the more fabulous ways to eat grits…with Shrimp.
Had I known this when I was younger, I would have made a point of eating shrimp and grits at every meal. I guess in the long run, it was a good thing I had to wait to learn of the glories of Shrimp and Grits. You know, good things come to those who wait. Boy did it last week when we had shrimp and grits with Crawfish and Pork Andouille Sausage!
One might call it excessive. One might call it gratuitious. I call it the perfect early Saturday morning breakfast. A pound of leftover shrimp, a half pound of sausage, leftover diced onion from the previous nights dinner, a green pepper, a little shredded cheese, a sprinkle of Tony Chachere’s Creole Seasoning, and of course GRITS! Now if you are not sausage fan, you can always substitute a couple slices of bacon. It was just what I needed to get the morning off to the right start.
Shrimp and Grits
1 Cup Stone Ground Grits
4 Cups Water
3 Tbsp Butter
2 Tbsp Olive Oil
1/2 pound of Andouille Sausage split in half, then sliced
1 pound of Shrimp, cut into bite sized pieces
1/2 of a large Vidalia Onion, diced
1 Green Pepper, diced
1 Tbsp Unsalted Butter
Salt and Pepper, to Taste
1. In a saucepan, bring 4 cups of water to a boil. Once boiling, add the grits. Return the grits to a boil and then reduced the heat to simmer. Stir frequently until they reach your desired consistency. I usually cook them until the water is absorbed and they are thickened. Add 3 Tbsp of butter and stir to combine.
2. In a separate pan, melt 1 Tbsp butter and 1 Tbsp of olive oil. Add the onions and green peppers and saute for 5 minutes. Add salt and pepper to taste.
3. In another pan add the remaining Tbsp of olive oil and saute the sausage for 10 minutes. Remove the sausage from the pan and set aside. Reserve some of the grease from the sausage
4. Using some of the reserved grease, saute the shrimp until pink.
5. To assemble, fill the bowls with Grits, then onions and peppers, shrimp, and sausage. If you so choose (and I always do) top with Tony’s and shredded cheese.