This is a wonderful recipe for shrimp & grits. At an event we participated in someone approached me who was from North Carolina and asked me, "are you from the south?" To that, I replied, "no, why?" She said, "These are the best shrimp and grits I have ever had!" Don't let the list of ingredients frighten you, it is really easy to make. It's fancy enough to serve for dinner parties and family holiday gatherings.
Make the grits as follows:
6 cups water
salt to taste
1 1/2 cups old fashioned grits or polenta
2 cups milk
1 cup heavy cream
8 T butter
Fresh black pepper, cayenne or hot sauce to taste. Don't get crazy here because the shrimp sauce is spicy as well.
In a large sauce pan, bring water to a boil. Add 1/2 teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce heat to a simmer, cover the pan and cook, stirring often, for 30-45 minutes until the grits are tender, smooth and creamy, Taste and adjust seasonings. Keep covered until ready to serve.
Make the shrimp as follows:
1 lb of uncooked shrimp peeled and deveined.
3/4 lb good quality andouille sausage, chopped into large dice
6 slices good quality bacon
Vegetable oil or butter for sautéing
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic or more to taste
1 - 1 1/2 cups Nan's Naughty And Nice Bloody Mary Mix.
1/2 cup heavy cream
2 T finely chopped green onions for garnish
2 T minced parsley for garnish
Season shrimp with Cajun seasoning and salt to taste, set aside. Cut bacon into lardons and render. Reserve the bacon drippings. Heat a large sauce pan over medium high heat and render the andouille, about 3 minutes. Remove andouille, add shrimp to the pan and cook for about 2-3 minutes. Don't over cook the shrimp, remove from pan. Heat the oil, butter and reserved bacon fat, add onion and peppers and cook until soft. Add 1 T of cajun seasoning to the pan stirring well to release the flavors, add the garlic and cook 1 minute being careful not to burn the garlic. Add Nan's, bring to simmer and reduce for about 5 minutes. Stir in cream, return andouille and bacon to the pan. Simmer to reduce to your liking. Add the shrimp and warm through. Serve over the grits.