Ingredients Jump to Instructions ↓

  1. 5 cups water

  2. 3/4 teaspoon kosher salt

  3. 1 cup stone-ground yellow grits

  4. 1/2 cup (2 ounces) freshly grated Parmesan

  5. 1/4 teaspoon white pepper

  6. 1/4 teaspoon hot pepper sauce Cooking spray

  7. 1 pound andouille sausage

  8. 3 tablespoons butter

  9. 3 tablespoons all-purpose flour

  10. 1 cup chopped onions

  11. 1/2 cup chopped red bell peppers (red better for color)

  12. 1/2 cup chopped celery Salt Cayenne pepper

  13. 1 1/2 pounds medium local shrimp, peeled and deveined, tail removed

  14. 2 3/4 cups clam juice

  15. 1/4 cup heavy cream

  16. 1/4 cup chopped green onions Chopped fresh parsley leaves or chive sprigs, for garnish

Instructions Jump to Ingredients ↑

  1. Grilled Grit Squares: To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese , white pepper, and pepper sauce. Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm. Heat grill to medium heat. Put the andouille sausage on the grill and start to cook. In a saute pan, over the grill, add the butter and melt . Stir in the flour and cook for 4 to 6 minutes for a medium brown roux . Add the onions, peppers, and celery . Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice , add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream . Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage /shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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