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Author Notes: We spend a little time in Charleston which is one of our wine markets and we always make time for a mini vacation. Our son, Charles has moved back to that wonderful city and we couldn't be happier for the excuse to spend more time there. Charlie had lived there for a while about 10 years ago and knew all the best well kept secret spots for shrimp and grits(the favorite closed) and I became (I admit) a little over obsessive learning how to make my own perfect shrimp and grits recipe! —dymnyno
- 2 cups milk
- 1 cup white or yellow grits (I order Anson Mills or Geechie Boy Mill online)
- 1 ounce butter
- 8 ounces Andouille sausage
- 1 cup minced onion
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes(more or less depending on how spicy the sausage is)
- 1/2 cup dry white wine
- 4 cups crushed canned tomatoes
- 1-2 pounds medium shrimp, shelled, cleaned and deveined
- salt and pepper
- 1/2 cup green onion or ramps, chopped
- olive oil
- Slice the sausage into thin coins and saute' in a large pan with a little olive oil.
- Add the onion and garlic and saute' until soft.
- Without removing the sausage, onions and garlic deglaze the pan with 1/2 cup dry white wine.
- Add the tomatoes and mix thoroughly.
- Add the shrimp and cook in the mixture until pink and done.
- To make the grits: In a large pot heat the milk to scalding and add the grits and stir for about a minute.
- Lower the heat and stir occasionally until the grits are tender (about an hour +/-).
- Add butter and salt and pepper.
- Divide up the grits and spoon the shrimp and sauce over the grits.
- Sprinkle chopped green onions or if you are lucky to find some, ramps over the dish and serve.
- This recipe was entered in the contest for Your Best Recipe with Cereal