Shrimp and grits

This was really good! This recipe makes 2 servings.

1/2 cup quick-cooking (5 minute) grits (not instant)
1 jalapeño, minced
16 oz. water
grated sharp cheddar cheese
butter (I used a 1/4" thick pat, about 1/2 tbsp.)

I used Quaker quick-cooking 5 minute grits. I would have used long-cooking, but my grocery store didn't have them. Instant grits should be avoided.

8 large shrimp, shelled and deveined (6.5 oz.)
3.2 oz. andouille sausage, diced

2 cloves of garlic
1 tbsp. fresh tarragon, chopped
2 oz. beer (I used Saranac Adrirondack Lager)


Start the grits. Bring the 16 oz. of water to a boil. Add a pinch of salt.

Add the grits and the jalapeños and bring back to a boil. Stir, cover, and cook over medium-low heat for 5 to 7 minutes.

When the grits are done, add the cheese and portion.


Meanwhile, cook the andouille for a several minutes.

Add the garlic, shrimp and butter (I used a 1/4" thick pat, about 1/2 tbsp.) and cook for a few more minutes.


Add the beer and cook until most of it has evaporated and the shrimp are fully cooked.

Remove from the heat and add the tarragon. Season with salt and freshly ground black pepper.

Add the shrimp and sausage mixture over the grits and serve.


This was really good. It's based on this recipe.

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This page contains a single entry by Rick Kasguma published on February 2, 2017 5:36 PM.

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