March 1, 2021

Shrimp and White Cheddar Grits with Andouille

Shrimp and White Cheddar Grits with Andouille is one of our favorite dishes. I start this meal by baking my white cheddar grits. That way, I avoid the constant stirring and simmering of traditional grits recipes. Once the grits are in the oven, I prepare the rest of the dish. First, I cook the vegetables until they’re nice and tender. Next, I deglaze the pan with some white wine. Then, I cook the andouille and shrimp for just a few minutes. Finally, I serve the tender shrimp and vegetables over the soft and creamy grits.

The Equipment I Used

A 13×9 Casserole- I use this to bake the grits.
A Large Skillet- As usual, I prefer using my cast iron skillet to cook the shrimp and vegetables.

The Ingredients Needed for Shrimp and White Cheddar Grits with Andouille

Grits- Make sure you use stone ground, not quick cooking grits. I like the Bob’s Red Mill brand.
Cheese- I used extra sharp white cheddar cheese.
Butter- Use unsalted butter.
Leeks- You could also use onions.
Peppers- I used a mixture of red and green bell peppers.
Andouille- This is a precooked sausage. Store the rest of the package in your freezer.
Thyme- Fresh thyme adds so much fresh flavor.

How I Made my Shrimp and Grits

First, I prepared the grits. This is simply a matter of stirring together the grits, water, and salt. Then, just be sure to cover them tightly and bake them for 45 minutes. Next, just stir in the butter and cheese.
Next, while the grits bake, I cooked all the vegetables.
Then, I added the shrimp and andouille and cooked them for just a few minutes. Be sure not to overcook your shrimp.
Finally, I served the shrimp and veggies over the grits.

These Shrimp and White Cheddar Grits with Andouille are simply delicious. If you like shrimp, you must try this scrumptious dish.

Shrimp and White Cheddar Grits with Andouille

Shrimp with peppers, leeks, and andouille, served over white cheddar baked grits.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Southern

Servings

Ingredients

For the White Cheddar Grits:

1 cup stone ground white grits
1 tsp. kosher salt
4 cups water
6 tbsp. unsalted butter
2 cups extra sharp cheddar cheese

For the Shrimp, Andouille, and Vegetables:

1 tbsp. extra virgin olive oil
1 cup chopped leeks
1 cup chopped red and green bell peppers
1 tbsp. minced garlic
¼ tsp. kosher salt
⅛ tsp. cayenne pepper
¼ cup white wine
3 ounces andouille sausage, chopped
1 pound peeled and cleaned Gulf shrimp
1 tbsp. fresh thyme

Instructions

Begin by making the White Cheddar Grits: Preheat the oven to 350 degrees.
In a 13×9 casserole dish mix together the grits, salt, and water. Cover with foil and bake for 45 minutes. Then, stir in the butter and cheese.
While the grits bake, make the shrimp and vegetables. In a large skillet, on medium heat, add the olive oil, leeks, peppers, garlic, salt, and cayenne pepper. Cook for about seven minutes, until soft and tender.
Add a quarter cup of white wine and simmer for a few minutes, until it reduces by half. Add the andouille and shrimp and cook for about four minutes, until the shrimp are pink and just cooked through.
Serve over the grits and top with fresh thyme.