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Lowcountry Shrimp and Baked Cheese Grits ~ Baked Sunday Mornings

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A little grits with your cheese?

This week’s Baked Sunday Mornings challenge is for Baked Cheese Grits.  This may be the first chance my fellow Baked friends have to see that my blog is about meals, not just sweets!  These cheese-infused grits are simple comfort food elevated to an American classic.

My husband, John grew up in New Orleans, so when I told him that I was making grits (no, he didn’t laugh at his California girl), he suggested we make them with shrimp.  I love shrimp but have to admit that I can’t handle really spicy foods so John lightened up the seasoning for me.  We ended up with a wonderfully flavored sauce full of shrimp, Andouille sausage, and ham.  This recipe is adapted from The Charleston Chef’s Table, a wonderful cookbook I bought on our trip to Charleston last year.


Lowcountry Shrimp and Grits

You can find the recipe for the Cheese Baked Grits here.

Shrimp Sauce

In a deep sauce pan over medium-high heat, saute:
2 Tablespoons Vegetable Oil
12 ounces Andouille Sausage, crunbled
1 cup Country Ham, cut into 1/4 inch dice

When the sausage and ham begin to turn golden and caramelize, reduce heat to medium-high, and stir in:
2 cups large Shrimp, peeled and deveined
1/2 cup tomatoes, peeled, seeded, and diced
1/4 cup Green Onions, finely sliced
1 clove Garlic, minced
Stir for another 3 minutes, completely coating meat and shrimp with sauce.

Pour in 1 cup Chicken Stock and increase heat to high.
Cook for one minute then stir in 4 Tablespoons Butter and Salt and Pepper, to taste.  
Continue to cook for 1 – 2 minutes.

Ladle Shrimp Sauce over Grits and serve with French Bread and Butter.

Bon Appetit!

Wasn’t it nice of us to buy our cat a new water bowl?
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  3. When I went from Iowa to Florida State for college, I learned about grits. I love grits and boiled peanuts and collard greens – I adapted quite well to southern cooking. Paring grits with shrimp is very Charleston, isn’t it. A wonderful recipe, Susan and John. Brings back some memories for me. Isn’t that picture of Braveheart one to cherish?

    Reply

  11. Shrimp and Grits is the one meal I look forward to when we go to Florida every October. Your dish looks amazing, Susan! A great Southern Classic!!

    Reply

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