This recipe only takes about 45 minutes to make. Depending on where in the country you live, andouille sausage can be hard to find. If that’s the case, feel free to sub it for another spicy sausage or leave it out—the bacon will provide more than enough flavor!
What do you need?
Yield: 5-6 servings
- 4 cups water
- ½ teaspoon kosher salt
- 1 cup stoneground yellow or white grits
- 1/3 cup 2% milk or heavy cream*
- 3 tablespoons salted butter*
- 1 cup freshly shredded sharp Cheddar cheese (I prefer Dubliner brand)*
- 1cup andouille sausage, cut into small pieces
- 5 slices nitrate-free bacon, cut into small pieces
- 1 pound raw shrimp, deveined, tails removed
- 1cup diced yellow onion
- 3 scallions, sliced
- 3 cloves garlic, peeled and minced
- 2 tablespoons freshly squeezed lemon juice
- 2 dashes Tabasco or 4 drops sriracha sauce (optional)
What do you do?
- In a large saucepan with a lid over high heat, bring the water to a boil. Add the salt and then continually whisk the grits into the boiling salted water until they have begun to bloom (expand).
- Reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is fully absorbed.
- Meanwhile, in a sauté pan over medium heat, cook the sausage and bacon until the sausage has started to brown and the bacon is crispy. Using a slotted spoon, transfer the sausage and bacon to a plate lined with paper towels to drain.
- Leaving the bacon fat and browned bits in the pan, add the shrimp in a single layer. Cook for 1 minute and then turn over each shrimp.
- Return the sausage and bacon to the pan and add the onion, scallions, garlic, lemon juice, and Tabasco sauce. Using a flat wooden spatula, scrape the bottom of the pan to dislodge all the brown bits. Cook for 1 to 2 minutes more and immediately remove from the heat so that the shrimp don’t overcook.
- Once the grits are done, remove them from the heat. Mix in the milk and butter to bring the temperature down slightly and then add the cheese. Stir until well combined—the cheese will melt quickly, so the grits can be served almost immediately. (If you are using the Creamy Cashew–Chickpea Sauce instead, add it at this time. The grits will be ready to serve.)
- To serve, spread equal amounts of the grits on the bottom of each serving plate or shallow bowl. Top each with equal amounts of the shrimp mixture and serve.
Are you interested in healthy eating?
Click this link for more articles by Kimberley Maloomian on healthy nutrition.
Besides being an avid amateur equestrian, Kimberly Maloomian is a registered top dietitian. She has been the lead dietitian at The Miriam Hospital in RI and she runs her private consulting firm Kimba’s Kitchen offering medical nutrition therapy, weight management strategies, and wellness services for individuals or companies nationwide.
Kimberly: “In my late teens and early 20s I was a groom, on the road, failing at keeping myself healthy. Much of the reason I became a dietitian was to learn how to properly care for myself, and it has evolved into a passion for helping others learn to do the same. I identify with all the grooms out there and while the industry and world are always evolving, one thing remains constant. What we put into our bodies leads to our success in everything we do, and mentoring people to be the best versions of themselves is the ultimate honor.”
