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Lowcountry Shrimp and Baked Cheese Grits ~ Baked Sunday Mornings

November 17, 2012 by susanelester 12 Comments

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
1 teaspoon Tony Chachere’s Original Creole Seasoning
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!

Filed Under: Uncategorized Tagged With: andouille sausage, Baked Sunday Mornings, corn, grits, ham, Low Country, shrimp

Comments

  1. EliFla says

    November 17, 2012 at 2:10 pm

    Your cat picture …must win the Pulitzer .. 😀 …thanks for recipe, have a nice weekend, Flavia

    Reply
  2. Laura (Tutti Dolci) says

    November 17, 2012 at 5:15 pm

    I’ve never tried shrimp and grits but these look great!

    Reply
  3. Mary Hirsch says

    November 18, 2012 at 3:40 am

    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
  4. CJ - Food Stories says

    November 18, 2012 at 3:22 pm

    I am from the south and I’ve never had grits … I’m probably going to have to get right on this … Happy Sunday 🙂

    Reply
  5. Have Apron....Will Bake says

    November 18, 2012 at 5:24 pm

    Wow! Your grits and shrimp look fantastic. That is something I need to try! I am surprised at how much I enjoyed these grits. So much so, that I’m thinking about making another batch today!

    Reply
  6. Candy says

    November 18, 2012 at 9:14 pm

    Oh my gosh, that looks so good! I can’t wait to make this!

    Reply
  7. margot says

    November 18, 2012 at 9:46 pm

    That looks like a fantastic meal, Susan! I love seeing how all the bakers served savory dishes this week.

    Reply
  8. busylizzybakes says

    November 19, 2012 at 1:05 am

    Wow, what a wonderful looking meal! And I love the photo of your cat 🙂

    Reply
  9. trustyourcape says

    November 19, 2012 at 2:56 am

    Susan, this makes me really, really sad that my hubby is allergic to shellfish!

    Reply
  10. stellinasweets.com says

    November 19, 2012 at 7:31 pm

    This looks like a great meal, Susan! Being new to the world of grits, I’m just starting to think of the possibilities, and your Southern dish sounds delicious. 🙂

    Reply
  11. Kathy says

    November 21, 2012 at 2:49 am

    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
  12. Sam @ My Carolina Kitchen says

    December 7, 2012 at 7:25 pm

    What a fabulous breakfast. I make shrimp and grits for breakfast for guests occasionally. Love the andouille in this. I know it made your New Orleans man happy.

    Have a lovely weekend.
    Sam

    Reply

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