SHRIMP AND GRITS
MAKES ABOUT 6 SERVINGS
This traditional Charleston, South Carolina, dish made its way to the Gulf Coast and quickly became a New Orleans favorite.
CHEESE GRITS
4 cups low-sodium chicken broth
4 cups whole milk
2 cups stone-ground grits
½ teaspoon Creole seasoning
1 (8-ounce) block sharp white Cheddar cheese, shredded
SHRIMP AND SAUSAGE
6 slices thick-cut bacon, cut into ½-inch pieces
1 cup sliced andouille sausage
1½ pounds jumbo fresh shrimp, peeled and deveined (tails left on)
1 large yellow onion, chopped
½ cup dry white wine
½ cup fresh orange juice
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme
2 teaspoons Creole seasoning
Garnish: fresh thyme
1. For grits: In a large Dutch oven, bring broth and milk to a boil over medium-high heat. Stir in grits and Creole seasoning. Reduce heat to medium-low; simmer, stirring often, until grits are tender, 45 minutes to 1 hour. Stir in cheese.
2. For shrimp and sausage: In a large skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon; let drain on paper towels.
3. In same skillet, cook sausage until browned, about 3 minutes. Remove from skillet.
4. In same skillet, cook shrimp until just pink, about 2 minutes. Remove from skillet.
Add onion to remaining drippings in skillet. Cook, stirring frequently, until softened, about 5 minutes. Add wine; cook until reduced slightly, about 2 minutes. Stir in orange juice, Worcestershire, thyme, and Creole seasoning. Add cooked bacon, sausage, and shrimp. Bring to a boil, and cook until shrimp are cooked through, about 2 minutes. Serve over cheese grits. Garnish with thyme,
