Delicious. Savory. Fulfilling. Comfort Food. Enjoyable.
Basically a meal I devour in seconds every time.
I’m talking about shrimp and grits y’all! A simple and easy meal to make. Hassle free and not time-consuming. Not too many people in my family like seafood so I rarely make this dish. I’m a Texas girl and down south we love our grits.
Some people put cheese in their grits (like myself) and the key is a smooth creamy cheese so my go to cheese is Smoked Gouda.
I also love to add Herbs from Provence with lavender (preferably from Morton & Bassett).
Pricey but definitely worth buying if you are an avid home cook like myself! The smoked gouda and the herbs are the only pricey items but really make the difference with the flavors in this dish.
Texas Style Shrimp & Grits
- 1 Fuji Apple
- 1 cup chicken broth (I make my own)
- 1/2 cup of soy sauce
- 1 hunk of fresh grated ginger
- 5 garlic cloves
- 1/4 cup cilantro
- tablespoon of coconut vinegar
- a dash of white pepper & salt
- 1-2 pounds of large or jumbo shrimp
- Sweet mini peppers
- smoked andouille sausage
Take the first 9 ingredients and blend them in a blender. Pour the mixture into a pot on medium heat and add the shrimp, sausage and mini peppers (sliced). Cover while its cooking.
Now let’s get started on the grits!
- 1 cup of yellow corn grits
- 1 1/2 cups of chicken stock
- 1 1/2 cups of milk
- 1 teaspoon salt
- 1/2 teaspoon of white pepper
- 4 tablespoons of butter
- 1 cup smoked gouda cheese (shredded)
- 1-2 teaspoons of herb de provence (optional)
Whisk together the grits, chicken stock, milk and salt in a pot over medium high heat. Bring to boil.
Continue whisking constantly as mixture thickens, about 5 minutes.
Lower heat and simmer, stirring frequently, for about 10 minutes. Grits will thicken up to a porridge consistency. Additional milk can be added at any point if the grits get too thick. They’ll continue to get creamier as long as you stir frequently and add milk when they get too thick.
When grits are at desired consistency, add butter, the herbs de provence, and black pepper. Simmer a few more minutes.
Add the smoked gouda cheese and stir until it’s completely melted. Season to taste with salt and pepper.
When the shrimp and sausage have finished cooking in the sauce, just pour over a nice bowl of grits and DEVOUR!