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Prep time
1 hour
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Cook time
1 hour
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Serves
4
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
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Ingredients
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2 cups
milk
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1 cup
white or yellow grits (I order Anson Mills or Geechie Boy Mill online)
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1 ounce
butter
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8 ounces
Andouille sausage
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1 cup
minced onion
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2
garlic cloves, minced
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1/2 teaspoon
red pepper flakes(more or less depending on how spicy the sausage is)
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1/2 cup
dry white wine
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4 cups
crushed canned tomatoes
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1-2 pounds
medium shrimp, shelled, cleaned and deveined
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salt and pepper
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1/2 cup
green onion or ramps, chopped
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olive oil
Directions
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Slice the sausage into thin coins and saute' in a large pan with a little olive oil.
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Add the onion and garlic and saute' until soft.
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Without removing the sausage, onions and garlic deglaze the pan with 1/2 cup dry white wine.
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Add the tomatoes and mix thoroughly.
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Add the shrimp and cook in the mixture until pink and done.
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To make the grits: In a large pot heat the milk to scalding and add the grits and stir for about a minute.
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Lower the heat and stir occasionally until the grits are tender (about an hour +/-).
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Add butter and salt and pepper.
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Divide up the grits and spoon the shrimp and sauce over the grits.
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Sprinkle chopped green onions or if you are lucky to find some, ramps over the dish and serve.
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