As true-blooded seafood enthusiasts, we're always looking to talk Shrimp and Grits here at AKC! So, we're sharing a recipe for this American classic - compliments of the lowcountry - along with a little kick from a Woos! Hot Sauce bottle. It's hot, wholesome, and the kind of thing you won't shut up about. Trust us, we've tried to shut up about it. But here's a recipe instead.
INGREDIENTS
For the Grits
- 4 cups of water
- 1 cup of milk
- 3/4 tsp kosher salt
- 1 cup stone ground grits
- 2 tbsp unsalted butter
For the Shrimp
- 4 tbsp unsalted butter
- 1/2 pound andouille sausage, diced (optional)
- 1 medium onion, diced
- 1-2 jalapeno chiles, seeded and chopped fine
- 2-4 cloves of garlic, chopped
- 2 tsp Cajun spice blend
- 1 tbsp flour
- 1 cup dry white wine
- 1 medium tomato, diced or 1 small can diced tomatoes (14 oz)
- 2 POUNDS PEELED & DEVEINED TAIL-OFF WILD-CAUGHT USA SHRIMP
- 1/2 cup heavy cream
- 1-2 TBSP WOOS! HURRICANE HOT SAUCE, plus more for serving at the table
- Kosher salt to taste
- 3 tbsp fresh parsley, chopped
- 3 green onions, sliced
INSTRUCTIONS
For the Grits
- Bring water, milk and salt to a boil in a large pot. Add grits in a thin stream, stirring constantly. Cook over medium heat, whisking frequently, until smooth and creamy, about 25-30 minutes. Stir in butter to melt.
For the Shrimp
- Heat the butter in a dutch oven and sauté the andouille sausage, if using. Add the onion and chiles and sauté until soft, then add the garlic and Cajun spice and sauté one minute more. Add the flour and stir well, then add the wine and tomato and bring to a boil, stirring.
- Add the shrimp and cook until just pink, about two minutes, then add the cream, and hot sauce and cook until slightly thickened.
- Season to taste and serve in bowls on top of hot grits, garnished with parsley and green onion and more Woos! Hot sauce.
Chef's Tip: Make sure your Cajun spice blend is fresh and flavorful! This will enhance the taste of the dish. Also, cook and serve your shrimp with the tail-on if desired.
