shrimp and grits
Serves: 4
For the shrimp
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • ¾ pound spicy sausage (Italian or Andouille)
  • ¼ cup flour
  • 2 cups chicken stock
  • 2 to 3 bay leaves
  • 1 pound shrimp, cleaned (peeled and deveined)
  • ½ lemon, juiced
  • salt and pepper to taste
  • 2 tablespoons chopped parsley (plus more for garnish)
  • 4 green onions chopped (plus more for garnish)
For the grits:
  • 1 cup grits (I used organic from Whole Foods)
  • 4 cups chicken broth
  • ¼ cup parmesan cheese
For the shrimp:
  1. Heat the oil in a large saute pan with the onion and garlic and cook for about 2 minutes
  2. Crumble and add the sausage and continue heating until cooked
  3. Add flour and stir to combine forming a roux
  4. Stir in chicken broth slowly in small portions, waiting until sauce has thickened before adding more
  5. Add bay leaves and shrimp and cook for about 3 minutes or until shrimp turn pink
  6. Add salt and pepper to taste, and lemon juice.
  7. Stir in parsley and green onions
  8. Serve over grits
For the grits
  1. Combine broth and grits in a medium sized sauce pan
  2. Heat over medium heat for about 10 minutes, stirring frequently to prevent lumps
  3. Add parmesan cheese and serve immediately
Recipe by Feeling Foodish at