Creamy Cheese Grits with Shrimp Gravy: A Southern dish featuring stoneground grits, sharp cheddar, seasoned shrimp, and andouille sausage. Perfect for a comforting meal.
The post Chef John’s Corner: Creamy Low Country Shrimp & Grits appeared first on Brickyard Golf Club.
If you’re craving a taste of the South, nothing satisfies quite like a plate of Creamy Low Country Shrimp & Grits. This dish brings together creamy, cheesy grits with a rich shrimp gravy, packed with flavor from Creole spices and andouille sausage. Perfect for a comforting dinner or a special brunch, this recipe is sure to become a family favorite.
The foundation of this dish is a batch of velvety cheese grits. Start by bringing 3 1/2 cups of water, 1 cup of chicken broth, and a pinch of kosher salt to a boil in a large saucepan. Gradually whisk in 1 cup of stoneground grits, ensuring they don’t clump together. Lower the heat and let the grits simmer for about 30 minutes, stirring occasionally to prevent lumps. If they get too thick, just add a splash of water.
Once the grits are tender, stir in 2 tablespoons of butter, 1/3 cup of half & half, and 1/2 cup of sharp cheddar cheese. Season with white pepper and more salt if needed. For those who love extra cheesiness, feel free to add another 1/2 cup of cheese. Keep the grits warm on the lowest setting while you prepare the shrimp gravy.
To make the shrimp gravy, start by marinating 1 lb. of Georgia White Shrimp in a mix of Creole Cajun seasoning and white pepper. Let the shrimp soak in the flavors for at least 30 minutes.
In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the shrimp in batches for about 1-2 minutes per side, until they turn opaque and slightly pink. Set the shrimp aside on a plate. Next, brown 6 oz. of sliced andouille sausage in the skillet, then add it to the plate with the shrimp.
Melt the remaining 2 tablespoons of butter in the skillet. Sauté 1/2 a finely diced green bell pepper, 1/2 a finely diced yellow onion, and 1 finely diced celery stalk until tender, about 4-5 minutes. Add 6 cloves of minced garlic and cook for another minute. Sprinkle in 2 tablespoons of all-purpose flour and stir until fully combined with the vegetables.
Gradually add 1 1/4 cups of chicken broth, stirring to blend. Let the broth simmer for a minute, ensuring the flour is fully incorporated. Pour in 1/4 cup of heavy whipping cream and cook until the gravy is smooth and thick, about 2-3 minutes.
Finally, return the shrimp and sausage to the skillet, along with any juices. Toss everything together and cook for another 1-2 minutes to meld the flavors. Garnish with fresh chopped parsley.
To serve, spoon a generous helping of creamy cheese grits onto a plate and top with the shrimp gravy. The combination of the creamy, cheesy grits and the rich, flavorful shrimp and sausage gravy is pure Southern comfort. Perfect for a cozy night in or a special gathering, this dish will transport your taste buds straight to the heart of the Low Country.
Enjoy your Creamy Low Country Shrimp & Grits, a dish that brings a taste of Southern hospitality to your table!
Chef John Cossens
The post Chef John’s Corner: Creamy Low Country Shrimp & Grits appeared first on Brickyard Golf Club.
