I am still trying to cook smaller portions, so please double if necessary. This is a dish my wife and I crave every now and then. My favorite version of this dish served in a Colorado restaurant is at Steuben’s. It is on their appetizer section of the menu. This is my attempt to recreate their version. I keep tweaking it every time I make it, so if you like this dish, you might check this post if it shows up on the Dinner Dates page again. You will find this dish up and down the Atlantic coast if you are south of Virginia. The best ones can be found in Charleston.
Shrimp and Grits
- 2 cups water
- Salt and pepper
- ½ cup stone ground grits
- 1 Tbsp butter
- 1 cup shredded sharp white cheddar cheese
- ½ pound shrimp, peeled and deveined
- 4 ounces andouille sausage, small dice
- ½ onion, small dice
- ½ green bell pepper, small dice
- ½ jalapeno, minced
- 1 garlic clove, minced
- 1 Tbsp lemon juice
- ½ cup thinly sliced scallions
- ¼ cup white wine
- Bring water to a boil.
- Add salt and pepper.
- Add grits and cook until water is absorbed.
- Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry.
- Cook the sausage in a large skillet until browned.
- Remove with slotted spoon.
- Leave 1 Tbsp oil in skillet, add olive oil if necessary.
- Add onions and peppers to skillet and cook until soft.
- Add shrimp and cook until they turn pink.
- Add wine, lemon juice, sausage, scallions, and garlic.
- Saute for 2 minutes, tossing frequently.
- Spoon grits into a serving bowl.
- Add shrimp mixture and serve immediately.