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Author Notes: I 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 some 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
Prep time: 1 hrs
Cook time: 1 hrs
cup white or yellow grits (I order Anson Mills or Geechie Boy Mill online)
ounces Andouille sausage
cup minced onion
garlic cloves, minced
teaspoon red pepper flakes(more or less depending on how spicy the sausage is)
cup dry white wine
cups crushed canned tomatoes
pounds medium shrimp, shelled, cleaned and deveined
salt and pepper
cup green onion or ramps, chopped
- 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
- This recipe was entered in the contest for Your Best Umami-Centric Recipe