Description
A comforting Southern classic, Smothered Shrimp and Parmesan Grits features creamy, cheesy grits topped with a flavorful, spicy shrimp and Andouille sausage gravy. The dish combines tender shrimp, smoky sausage, and aromatic vegetables simmered in a Cajun-spiced tomato broth, perfect for a hearty breakfast, brunch, or dinner.
Ingredients
Scale
For the Grits
- 2 cups chicken broth
- 2 cups water
- 1 cup old-fashioned grits
- 1/2 teaspoon salt
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon pepper
- 2 tablespoons butter
For the Smothered Shrimp
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 1/2 medium green bell pepper, diced
- 3 links Andouille sausage, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 (14-ounce) can chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon cayenne pepper
- 1 pound large shrimp, peeled and deveined
- 1/3 cup heavy cream
For Garnish
- Chopped parsley
- Sliced green onions
Instructions
- Cook the Grits: In a large pot, combine 2 cups chicken broth and 2 cups water and bring to a boil over medium-high heat. Gradually whisk in 1 cup old-fashioned grits and 1/2 teaspoon salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy.
- Finish the Grits: Remove the grits from heat and stir in 3/4 cup freshly grated Parmesan cheese, 1/4 cup heavy cream, and 1/2 teaspoon pepper. Mix well until creamy and keep warm.
- Sauté Vegetables and Sausage: Heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat in a large skillet. Add diced onion and diced green bell pepper and sauté until tender, about 5 minutes. Add diced Andouille sausage and cook until browned, about 3-4 minutes.
- Add Garlic and Flour: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in 2 tablespoons flour, stirring constantly for 1 minute to form a roux.
- Make the Sauce: Slowly pour in 1 can chicken broth and 1 can undrained diced tomatoes, stirring to combine. Season with 2 teaspoons Cajun or Creole seasoning and 1/2 teaspoon cayenne pepper. Let simmer for 5 minutes to thicken and develop flavors.
- Cook the Shrimp: Add 1 pound peeled and deveined shrimp to the skillet. Cook for 3-5 minutes until shrimp are pink and opaque. Stir in 1/3 cup heavy cream and simmer for another 2 minutes to finish the sauce.
- Serve: Spoon a generous portion of creamy Parmesan grits onto each plate and top with the smothered shrimp and sausage mixture. Garnish with chopped parsley and sliced green onions for freshness.
Notes
- Use stone-ground or old-fashioned grits for the best creamy texture.
- Adjust cayenne pepper amount according to your heat preference.
- Make sure shrimp are peeled and deveined for the best eating experience.
- Leftover smothered shrimp can be refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.
- If unable to find Andouille sausage, smoked sausage or kielbasa are good substitutes.
