While this recipe looks really…extensive, it is fairly easy to make. And even if it wasn’t, it would be well worth the effort. It’s also the only shrimp & grits I will eat, whether I am making it myself or ordering it at the Metro Diner where I first tried it.
Bon Appetit!
Estimated Grits Prep Time: 15 minutes
Estimated Grits Cook Time: 40 minutes-1 hour, 10 minutes
Total Estimated Grits Time: 55 minutes-1 hour, 25 minutes + overnight
Estimated Creamy Shrimp Sauce Prep Time: 15 minutes
Estimated Creamy Shrimp Sauce Cook Time: 30-45 minutes
Total Estimated Creamy Shrimp Sauce Time: 45 minutes-1 hour
Estimated Andouille Seasoning Prep Time: 2 minutes
Total Estimated Time: 2 hours, 25 minutes + Overnight
Estimated Servings: 4
Estimated Calories per Serving: 1,125
Helpful Kitchen Tools
Large nonstick frying pan
Large and small glass baking dishes
Grit Cakes
4 oz Andouille Smoked Sausage –or– regular Smoked Sausage
½ cup Red, Orange and/or Yellow Bell Peppers
1 tbs Olive Oil
4 cups Water
¾ cups Grits (I prefer Old Fashioned Grits)
¼ cup Heavy Whipping Cream
1 large tbs Salted Butter
Dash of Salt
Black Pepper (to taste)
½ cup Shredded Extra Sharp Cheddar Cheese
¼ + tsp Andouille Seasoning Mix
2 Eggs
Plain Bread Crumbs
Creamy Shrimp Sauce
6+ oz Andouille Smoked Sausage –or– regular Smoked Sausage
½ cup Sweet Onion
¼ cup Red, Orange and/or Yellow Bell Peppers
1 bunch Green Onions
2 (2.8 oz) bags Real Bacon Pieces
1 large tbs Butter
1 lb. (max) large, raw Shrimp (tail shells attached)
1 ½ cup Heavy Whipping Cream
1+ tsp Andouille Seasoning Mix
Andouille Seasoning
1 ½ tsp Black Pepper
1 tbs Smoked Paprika
1 tsp Cayenne Pepper
1/8 tsp Ground Thyme
¼ tsp Rubbed Sage
¼ tsp dry Minced Garlic
Directions for the Grit Cakes
1. Quarter inch dice the sausage and peppers.
2. Sauté the peppers in olive oil until tender, then add sausage until it is lightly rendered. Set aside.
3. Bring water to a boil in a large, non-stick pan. Add the grits. Stir occasionally and simmer covered for 25 minutes or until the grits are completely tender and smooth.
4. Once the grits are fully cooked, add all of the remaining ingredients down to the cheddar cheese and stir to incorporate.
5. Pour the grit mixture into a greased, glass casserole dish or disposable baking dish to a depth of half an inch (1 inch if using a true fryer). This may require more than one dish.
6. Let the grits cool uncovered until they become firm, at least 2-3 hours. The longer they remain uncovered, the firmer they will become.
7. Once firm, cut them into 3-inch by 4-inch rectangular cakes, then cover and refrigerate overnight.
8. When ready to bake, heat the oven to 350˚.
9. Carefully egg wash each cake and coat in bread crumbs. Place the cakes on a lightly sprayed tinfoil piece or divide into lightly sprayed small, rectangular glass baking dishes (I prefer this method). Cook for approximately:
●Quick Grits: 30 minutes
●Regular Grits: 45 minutes
●Old Fashioned Grits: 50+ minutes
Directions for the Creamy Shrimp Sauce
1. Cut the andouille (or smoked sausage) into quarter-inch half-moons. Lightly sauté to render down the excess fat, then set aside in a sealed container.
2. Quarter-inch dice the onions and peppers and set aside. Quarter-inch slice green onions and set aside in a sealed container in the refrigerator.
3. Layer a toaster tray with tinfoil and lightly cover with cooking spray. Spread bacon pieces across the tinfoil and bake (a convection oven works best) until crisp. Be sure to keep an eye on the bacon as it can quickly turn from crisp to burnt. Scrape the bacon pieces onto paper towels to remove excess grease, then set aside in a sealed container.
4. In a large, non-stick frying pan, melt the butter. Sauté the onions and pepper until they start to soften. Add the sausage and shrimp. Heat until the shrimp are 50% cooked. Add cream and bring to a boil.
5. Remove the shrimp to a lidded container and drain the excess liquid back into the pan.
6. Lower the temperature and a simmer until the sauce is thickened.
7. Remove the tails from the shrimp and return them to the thickened sauce.
8. In large dining bowls (pasta bowls work great): stack two grit cakes each and the desired amount of creamy shrimp sauce over the top. Garnish with bacon and green onion.
Directions for the Andouille Seasoning
1. Combine all ingredients in a small, sealable container. Mix thoroughly.
Cook’s Notes: Never a grits fan, I was sold on this version of shrimp and grits the moment my husband convinced me to try them at Metro Diner. As I knew he really loved it, and we live several hours away, I decided to see what I could come up with for an at home version. It was my lucky day when I found their actual recipe.
I did have to modify the creamy shrimp sauce portion. Their version is per plate and I needed it to be enough for a meal for two, preferably with leftovers. What I ended up with was four servings, plus leftover grit cakes for another time.
I also had to figure out how to bake the grit cakes rather than fry them. I don’t fry…at all. I will occasionally pan sear with a small amount of oil, but anything more than that is a no go. We used an air fryer for our Thanksgiving turkey and I have learned how to bake wings so they come out and stay just as crispy and juicy as their fried cousins. We are a fry-free household. But I digress.
To be fair, I will admit not frying the grit cakes means losing their crispy texture. But the extra crispy bacon pieces more than makes up for that loss of crunch.
I was a bit nervous about making the grit cakes the first time. Not being a fan of grits, aside from these, I made them the weekend prior to making the sauce. Mostly it was just a lot of patient simmering until they reached the desired smoothness, which, for me, means both smooth and silky.
After I poured the grits into the pan(s), I left them uncovered for a bit over three hours, then individually saran wrapped the cakes after I cut them into sections. Because I was sure they would freeze well if properly protected, I carefully stacked them in a freezer bag and froze them until I was ready to use them. This has become a great way to have them on hand when I want them while dividing the work into more easily managed portions. For my husband, it means I make the dish more frequently than I otherwise would. Although not too often; the dish is very heavy.
We tend to divvy up the creamy shrimp sauce between two grit cakes each. For me, this is either two meals, where I am stuffed to the gills, or three, which leaves me fully satisfied. But it is so delicious it is nearly impossible to turn it into three meals. For my husband, who really, really, really loves this dish, it is generally one huge meal and its accompanying food coma. That leaves four grit cakes still frozen, so I can make another batch of sauce whenever I choose.
On a final note, my only complaint is the andouille sausage. I have yet to find a really good version and have been making do with what I can find locally. The sausage doesn’t overtly affect the grit cakes as it is chopped so finely and distributed throughout, but it does make a somewhat more obvious difference in the creamy shrimp sauce. Don’t get me wrong, it is still delicious, but so far it is either too spicy, not flavorful enough, or just…meh. Thankfully, all the other ingredients more than make up for it’s lack. But if you are lucky enough to know where to purchase a good andouille, get it when making this dish. Even if you have to go a bit out of your way, it would be well worth it to make this amazing dish even more amazing.
Original Sources:
●fox59.com/2017/06/14/recipe-charleston-shrimp-and-grits/
●https://www.thewickednoodle.com/homemade-andouille-sausage-recipe/#mv-creation-306-jtr
Ingredient & Direction Notes:
a. Estimated Calories per Serving is based on using all of the grit cakes and all of the creamy shrimp sauce, rather than splitting the grit cakes and getting two separate (generally by weeks or months) meals out of this recipe as I prefer to do.
b. Although the grit cakes need to be made at least one day in advance, they also can be made weeks or even months in advance. So long as they aren’t egg washed, they can be sealed individually in saran wrap, then placed inside a sealed freezer bag and frozen until ready for use. Take the desired quantity of cakes out a day ahead of time and place them in the refrigerator overnight to let them thaw naturally.
c. Do not use Instant Grits.
d. If using regular smoked sausage, more of the Andouille Seasoning will be needed to achieve a true Shrimp & Grits flavor.
e. Large shrimp work best. If using smaller shrimp, allow extra time for the sauce to thicken due to the additional water.
