This homey dish was born in the Lowcountry of South Carolina and Georgia, where it is traditionally eaten for breakfast, but it has since spread to other locales and mealtimes. In this version, cleanup is minimal because a single pot is used for cooking both the grits and the shrimp, making it a great choice for a One Pot Wednesday.
Shrimp and Grits
- 1 cup (6 oz./185 g) grits or polenta
- 4 Tbs. (2 oz./60 g) unsalted butter, thinly sliced
- 1/4 cup (2 oz./60 g) crème fraîche
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 1/2 lb. (250 g) smoked andouille sausage, thinly sliced (optional)
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 lb. (500 g) large shrimp, peeled and deveined
- 1 can (15 oz./470 g) diced tomatoes
- 2 tsp. Old Bay or other seafood seasoning
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish
1. In a 5-quart (5-l) Dutch oven over high heat, bring 4 1/2 cups (36 fl. oz./1.1 l) water to a boil. Gradually whisk in the grits, then reduce the heat to low and dot the grits with the butter. Simmer, stirring frequently, until the grits are very soft and thickened, about 30 minutes, adding more water if the mixture becomes too dry. Fold in the crème fraîche. Transfer the grits to a bowl and cover with aluminum foil. Wipe out the pot with a paper towel.
2. Place the pot over medium heat and warm the olive oil. Add the sausage, bell pepper, onion and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the shrimp, the tomatoes with their juices, and Old Bay seasoning and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 minutes. Season with salt and pepper.
3. Divide the grits among the bowls, spoon the shrimp mixture on top, garnish with parsley and serve immediately. Serves 4 to 6.
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