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Shrimp and Grits at the Boathouse (Video Included)

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Shrimp and Grits at the Boathouse

Sporting Chef: Try this great southern traditional comfort food, shrimp and grits, will warm your heart and make you feel right at home no matter where you dine.

Ingredients: 
  • 3/4 cup Stone-Ground Grits
  • 2 cups Whole Milk
  • 1 cup Half and Half
  • 1 cup Water
  • 1/4 lb. Unsalted Butter
  • to taste Salt and Fresh Ground Pepper
  • 3 lbs. Shrimp, 26/30 count or larger
  • 4 tsp. Vegetable or Canola Oil
  • 1 lb. Andouille Sausage, sliced
  • 3 Garlic Cloves, minced fine
  • 1 each Small Red, Yellow, and Green Bell Peppers, sliced thinly into strips
  • 1 large Red Onion, cliced
  • 1 1/2 cups Canned, Chopped Tomatoes
  • 1 tsp Cajun Seasoning Blend
Directions: 

AND: 1 cup Clam Juice, 1 1/2 cups Green Tabasco Sauce, 5 thinly sliced Green Onions

Method for grits: Place the water, milk, half and half, and the butter in a sauce pot. Bring to a simmer. Slowly add the grits, stir, and cook on very low heat for two hours. Stir frequently. Season with salt and pepper.

Method for shrimp: Heat oil in a large skillet until it is smoking. Then add shrimp followed by the sausage and the garlic. Saute for one minute.

Add the chopped tomatoes and the cajun seasoning. Saute for another minute or so.

Then add the clam juice to thin out the sauce - note you may not need the entire called-for amount - adjust to your preference.

For plating: place the shrimp mixture over a bed of grits, drizzle with the green Tabasco sauce. Garnish with the green onions.