Southern Shrimp and Grits

This authentic Southern comfort food combines creamy stone-ground grits with perfectly seasoned shrimp and smoky andouille sausage in a rich homemade marinara sauce. It's an elegant dish that brings together the best of Southern flavors in one incredible bowl.

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Course: Main Course

Cuisine: American

Keyword: Southern

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 847kcal

Equipment

Ingredients

For the Marinara Sauce:

3 lbs organic vine-ripe tomatoes
1 tablespoon olive oil
3 tablespoons garlic chopped
3 tablespoons shallots chopped
14 1/2 ounces whole peeled plum tomatoes roughly chopped
Salt and freshly ground black pepper
1/4 cup Italian parsley chopped
1/4 cup basil chopped

For the Grits:

2 cups half-and-half
2 cups heavy cream
1 cup stone ground grits scant
1/2 teaspoon garlic chopped
1 teaspoon salt
4 ounces Monterey Jack cheese shredded

For the Shrimp and Sausage:

1 tablespoon olive oil
1 lb large shrimp peeled and deveined
Salt and pepper
1 1/4 cups smoked andouille sausage cut in half lengthwise and sliced

For Garnish:

5 teaspoons basil oil
2 tablespoons chives chopped

Instructions

Blanch organic tomatoes in boiling water, then remove skin and seeds. Roughly chop and set aside.
In a large sauté pot, heat oil and sauté garlic and shallots until translucent. Add reserved fresh tomatoes and canned tomatoes.
Bring marinara to a simmer and cook for 30 minutes over low heat. Remove from heat, season with salt and pepper, then stir in parsley and basil.
While marinara simmers, combine half-and-half and cream in a large pot. Bring to a boil, watching carefully to prevent overflow.
Add grits, garlic, and salt to the cream mixture. Reduce heat and cook slowly for 45 minutes, stirring frequently and scraping bottom of pan.
When grits are tender and liquid is absorbed, stir in shredded cheese until combined.
In a sauté pan over medium-high heat, heat oil and cook shrimp until translucent. Season with salt and pepper.
Reduce heat to medium, add sausage and cook for 1 minute. Add marinara sauce and cook for 3 minutes.
Place 1/2 cup cooked grits in individual bowls. Divide shrimp and marinara between plates beside grits.
Drizzle basil oil over shrimp and top with chopped chives.

Notes

Stone-ground grits are essential for authentic texture - avoid instant varieties

Make marinara sauce up to 2 days ahead and refrigerate for enhanced flavors

Keep grits warm in a slow cooker on low if preparing components separately

Substitute hot Italian sausage for andouille if unavailable in your area

Fresh tomatoes can be replaced with high-quality canned San Marzano tomatoes when out of season

Grits can be thinned with additional cream if they become too thick while holding

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