Shrimp and Grits

I’m back with a real recipe. Nuts are good but this is better. My wife is in New Orleans and has inspired this dish. As you may know, me and shrimp are not the best of friends. There are very few plates that I enjoy involving shrimp so they have been left behind most of this year. Here is one of the exceptions.


  • 24 Shrimp. cleaned and deveined
  • 1 Cup White Corn Grits
  • 4 Tablespoons Butter
  • 4 Cups Water
  • 1 Andouille Sausage, diced
  • 4 Cloves Garlic, minced
  • White Wine
  • 1/4 Cup Parmesan, grated
  • 1 Tablespoon Balsamic Vinegar
  • Small Bunch Italian Parsley, chopped
  • Salt and Pepper


  • Saute Pan
  • Large Pot
  • Whisk
  • Chef’s Knife
  • Grater
  • Slotted Spoon
  1. Pour 4 cups of water into the large pot over hi heat. Bring to boil.
  2. In the saute pan, melt 1 tablespoon butter.
  3. Saute the sausages until nearly cooked.
  4. When the water boils, slowly add the grits, whisking as you go.
  5. Turn the heat down to simmer and cover. Stir occasionally. Cook for 20 minutes until the water is cooked out.
  6. Once the sausages are cooked, add the garlic and saute until fragrant.
  7. The grits should be done by now. Turn off the heat and stir in 2 tablespoons of butter and the cheese.
  8. Taste and add salt and pepper if needed.
  9. Add the shrimp to the saute pan and cook just until white. About 2 minutes.
  10. Remove the shrimp and sausage with a slotted spoon.
  11. Turn the heat back on the saute pan and add a splash of wine,  the balsamic vinegar and the remaining butter and reduce to make a sauce.
  12. Salt and pepper to taste.
  13. Serve each plate with a few tablespoons of the grits topped with the shrimp and andouille and a drizzle of the sauce. Garnish with a sprinkle of Italian parsley.

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