How to make Southern shrimp and grits

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Is there anything more evocative of the South than grits? The recipe below pairs a savory cornmeal base with a slightly spiced shrimp-and-sausage mixture – a classic recipe you'll love. Use smoked Southern andouille sausage to give this dish the best flavor.
Whenever you're cooking shrimp, it's important to work quickly. Overcooked shrimp can take on a rubbery texture that's far from pleasant. Cook them just until they're pink, and then ring the dinner bell – it's time to tuck in.
Cooktop Cove
Southern Shrimp and Grits
15 minutes
30 minutes
45 minutes
2 cups water
2 cups milk
1/3 cup butter
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup stone-ground grits
1 cup cheddar cheese, shredded
1/2 pound andouille sausage, sliced
4 green onions, thinly sliced (whites and greens separated)
1 green bell pepper, brunoise
3 garlic cloves, minced
1 12-ounce can diced tomatoes
1 pound medium shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Heat the water, milk, butter, salt and pepper in a saucepan. When the butter is melted, add the grits. Cook, stirring occasionally, until the grits are thickened and cooked, about 15 minutes.
Remove the saucepan from the heat and stir in the cheddar cheese. Keep warm.
While the grits are cooking, cook the andouille sausage in a pan until it renders its fat and is nicely browned, about 5 to 7 minutes. Remove the sausage from the pan and set aside.
Add the white portion of the green onions and the bell pepper to the remaining fat. Cook, stirring occasionally, until tender and slightly browned, about 10 minutes.
Add the garlic and sauté about 1 minute or until fragrant. Add the tomatoes and cook until the juices reduce, about 5 minutes.
Put the reserved sausage, shrimp and Cajun seasoning into the pan and cook until the shrimp are just cooked through, about 3 minutes.
Serve the grits topped with the shrimp and a sprinkling of the reserved tops of the green onions.
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