I am pleased to introduce my very own Shrimp and Grits Recipe. This is a Shrimp and Grits recipe for a Beginning Cook. If you are new at cooking and want to be able to serve the fancier meals but don’t know how. Look no further. Here is everything you will need for this easy recipe. Feel free to email me pics of your meals so I can see how the dish turned out. Let’s get started. 
  • 1-2 Tomatoes Diced 
  • 1 bag of shrimp, cleaned and deveined or Fresh shrimp works as well. 
    • Rinsed and seasoned with Slap Yo Momma (I don’t measure my seasoning, it depends on how much seasoning you like)
  • Seasoning 
    • Garlic powder
    • Onion powder
    • Paprika
    • Slap yo momma
  • 1 Pack of Andouille Sausage
  • 1 cup of Seafood Stock
  • 1/2 cup of white cooking wine
    • deglazed pot 
  • 5 packs instant grits prepared how you like it. 
    • Water (I don’t measure, I just eye mine. If you like runner grits at more water, thicker, less water
    • butter (about 1 tbsp of butter)
    • a splash or so of heavy whipping cream
  • Green onions Chopped 

Prepping is key to being able to cook an amazing dish. Simply because you aren’t rushing to add each item. You are able to have each item pre-cut and add as it is needed. 
Start off by Chopping your Onions and Bell Peppers, Green Onions, Tomatoes (Diced), you can also cut your sausage in whatever size you like. 
Next add about 1 Tablespoon of Olive Oil to a pot. Heat the oil, once hot add your onions and bell peppers to the pot. Sautéed until translucent. 

Once the onions and bell peppers are sautéed. Toss your chopped Andouille in the pot. Cook until brown, approximately 5 minutes which should give a nice crust on the sausage. Some people like their sausage almost fried. But I don’t like my andoulle that way. Refer to the picture if you need to see exactly how I did mine. 

Remove the sausage and onions from the pot and place in a bowl or on a plate. Once all the food is removed from the pot toss your seasoned shrimp in the same pot. No need to wash the pot. All the seasoning from the andouille will remain in the pot for a merry of flavors. Yum.
Also I wouldn’t add any more Olive Oil simply because the andouille will leave a little grease behind. If it appears to have to much all remove some and only leave about a tablespoon in the pot. 

We are not cooking the shrimp completely because it will be tossed back in the stock. I would only cook the shrimp 3-5 minutes topped. Stirring often. 

Remove the shrimp from the pot and set aside. Then take about a 1/2 cup of white cooking wine and deglaze the pot. Stir all the crust or whatever may be left over in the pot. Then add 1 cup of Seafood Stock. Put the fire on low. 
Add Parsley Flakes, Paprika, Garlic Powder and Onion Powder. Whatever amount you like. I don’t measure, I just do it. As you cook more, you are able to just know how much to add. Suggestion, its better to add less and add a little more than to add too much and you can’t take it out. You may have to taste as you go, but that’s ok. It will get better as you go.
Add your Andouille in the pot first and stir it in. Next add your shrimp back in the pot. Below is a picture of the shrimp and sausage in a pot. Let this cook on a low fire for maybe 5-7 minutes. If you are unsure of whether its cooked enough, taste one shrimp and one sausage. Cooking times may vary depending on if you are using a gas or electric stove. 
While this is cooking begin preparing your grits. I used instant grits because we were in a hurry and I knew I can add some flare to it and create an amazing dish. I normally use corn grits from scratch for my Shrimp and Grits, but because of time, I took a short cut. But they were just as good after I added my secret weapon. 

Begin with 5 packs of instant grits. I microwave my grits with water for about 5 minutes. Add the amount of water based on the texture or consistency that you like your grits. 
Then I add about a tablespoon and a half of butter and a splash of heavy whipping cream. Which adds some creaminess to the grits. Put the grits back in the microwave for another 3 minutes or so. Try the grits to make sure they are cooked all the way. Again cooking times may vary depending on the amount of watts your microwave has. 
Once your grits are done. Let the grits sit about 45 seconds and begin assembling your bowl. I use a wide bowl. I add the grits in the bowl first. Then add the Diced tomatoes.
Place your shrimp and sausage in the bowl and add your gravy from the Shrimp and Grits last. Serve generously if you would like. 
For garnishing add green onions. We have a garden and we were so excited to use green onions from our garden. Fresh ingredients are the best.
The finished product is the below. This was so good. My husband said that it was my best one yet. 
Other variations would be to serve with cheese grits, garnish with fresh cheese, make a tomato based sauce for more of a creole style.
Give this recipe a try and let me know what you think. Hopefully your family will clean there plates like mine did. 
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