Spicy, Smoky Shrimp and Grits

Ingredients

Grits:

16 ounces (2 cups) low-sodium chicken broth

A dash of Kosher or sea salt

1/2 cup stoneground yellow grits/cornmeal

1/2 cup grated smoked cheese (I used smoked Provolone, but a smoked Cheddar or Gouda also works)

2 tablespoons unsalted butter

1/8 cup heavy cream

 

Shrimp:

 

1/2 cup smoked sausage, diced (I used Kielbasa, but Andouille would taste great, too)

1 tablespoon canola or vegetable oil (if needed)

3-4 small sweet peppers or 1 large bell pepper, small diced

1/2 yellow onion, small diced

1 serrano pepper, minced

3 cloves garlic, sliced

1/4 teaspoon red pepper flakes

2 ounces low-sodium chicken broth

2 ounces dry, light white wine (Albariño, Pinot Gris, Viognier, etc.)

1/2 pound medium or large shrimp, peeled and deveined

1 tablespoon unsalted butter

 

To finish:

1/4 cup Stubb’s Sweet Heat Bar-B-Q Sauce

A few pinches of smoked paprika

1 tablespoon chopped fresh cilantro

 

Cooking Instructions

Bring the chicken broth and salt to a boil in a sauce pan, whisk in grits, then set the heat to low. Cover the pot and allow the grits to simmer, stirring occasionally, for at least 30 minutes. If the grits are too thick before end of cooking time, add more broth 1/4 cup at a time.

While the grits cook, heat a large pan to medium-high heat and cook the sausage until it’s browned and crispy, reserving the rendered fat in the pan. Remove and place on a paper towel-lined plate to drain.

Lower the heat to medium, add the bell pepper, onion and Serrano (add oil if pan is too dry), and saute until soft and the onion is translucent. Add the garlic and pepper flakes. When the garlic just starts to brown, add the chicken broth and wine to pan. When the liquid starts to simmer, add the shrimp and butter and cook for about 2 minutes, until the shrimp is firm and pink.

When the grits are cooked and creamy, stir in cheese, butter and cream. Season to taste with salt and pepper.

Spoon warm grits into bowls, top with shrimp and its sauce. To finish, drizzle the barbecue sauce over the dish, sprinkle with smoked paprika and chopped cilantro, and serve. Optional: top each serving with a fried egg.

Makes 2 servings (for more servings, multiply ingredients accordingly)

 

This recipe was developed by Katie Machol of Culinary Pirate. For more recipes by Katie, please visit her website at www.culinarypirate.com.

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