Shrimp and Grits
Shrimp and Grits


3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.