Savory shrimp and white cheddar grits brings the taste of the south home.
My first memory of shrimp and grits was at a small diner in Tallahassee, Florida. Angelette’s Cajun Kitchen is long gone, but my longing for their signature dish is not.
Creamy grits covered in shrimp, sausage, and white wine cream sauce, what’s not to love?! Anyway, this is my attempt to recreate that experience and while it may not be exact, it’s pretty close. Enjoy my shrimp and white cheddar grits recipe!
Tips:
- Don’t skimp on the shrimp. I mean the dish is called Shrimp and White Cheddar Grits.
- Prep the grits and keep them warm. You may need to add a little cream or water to loosen them up before serving.
- If you can’t find andouille sausage, substitute another smoked sausage, preferably pork.
- Below I have included a picture of the ingredients I used, but don’t fill obligated to use the same brands.
If you make this recipe, please comment below and give it a star rating. Also, post a pic of the recipe with the hashtag #welldonedrea.
SHRIMP AND WHITE CHEDDAR GRITS
SAVORY SHRIMP WITH CREAMY CHEESE GRITS
Ingredients
WHITE CHEDDAR GRITS
- 3 1/2 CUP WATER
- 1 CUP QUICK COOKING GRITS
- 1/2 CUP HEAVY CREAM
- 1/4 CUP WHITE CHEDDAR CHEESE
- 2 TBSP UNSALTED BUTTER
- SALT AND PEPPER ADD ACCORDING TO TASTE PERFERENCE
SHRIMP
- 4 SLICES BACON
- 1/2 LB. ANDOUILLE SAUSAGE OR ANY SMOKED SAUSAGE
- 1/2 CUP GREEN BELL PEPPER
- 1/2 CUP RED BELL PEPPER
- 1/2 CUP ONION DICED
- 2 GARLIC CLOVES MINCED
- 1/2 CUP HEAVY CREAM
- 1/4 CUP WHITE WINE
- 1 CUP WATER
- 1 1/2 TSP BETTER THAN BOUILLON CHICKEN
- 2 TBSP UNSALTED BUTTER
- 1/2 TBSP WORCESTERSHIRE SAUCE
- 1 TSP CREOLE SEASONING
- 1/2 TSP GARLIC POWDER
- 1/4 TSP RED PEPPER FLAKES OPTIONAL
- 1/2 TSP OREGANO
- 1 TSP LEMON JUICE
- 3 GREEN ONIONS CHOPPED
Instructions
WHITE CHEDDAR GRITS
- Bring water to a boil.
- Stir in grits and reduce heat to medium low.
- Cook for 3-5 minutes, stirring occasionally so grits don’t stick or clump.
- Add heavy cream, butter, cheese and stir.
- Turn heat down to low.
- Simmer until grits are thickened and tender, stirring occasionally.
- Salt and pepper to taste.
- Set aside and keep warm.
SHRIMP
- Cook bacon over medium heat until evenly browned.
- Remove bacon but keep bacon drippings in pan.
- Crumble bacon.
- Brown sausage in bacon drippings and set aside for later.
- Sautee all the bell peppers, onion, and garlic in the butter and bacon drippings until the onion is translucent, about 8 minutes.
- Add the creole seasoning, garlic powder, red pepper flakes, and oregano.
- Add cream, wine, water, Worcestershire, and bouillon.
- Allow the mixture to reduce by half and then stir in the shrimp and heat until cooked through.
- Add back the andouille sausage, and lemon juice for one minute or until heated through.
- Salt and pepper to taste.
- Serve shrimp mixture over cheese grits and top with crumbled bacon and green onions.
