North Carolina Shrimp and Grits with Spicy Pan Sauce

The American Craft Beer Cookbook, p. 244

GRITS

3 cups water

1 bay leaf

1 tablespoon kosher salt

1 cup stone-ground grits

2 ounces sharp cheddar cheese, shredded (1/2 cup)

SAUCE

2 tablespoons unsalted butter

½ cup crumbled Andouille sausage

2 tablespoons finely chopped celery stalks

2 tablespoons finely chopped yellow onion

2 tablespoons cored, seeded, and finely chopped red bell pepper

½ garlic clove, minced

1 pound fresh shrimp, peeled and deveined

1 (14.5-ounce) can fire-roasted tomatoes, drained and pureed

2 tablespoons hot sauce

Make the grits: Bring the water, bay leaf, and salt to a rolling boil in a large pot. Whisk in the grits and simmer over medium-high heat, uncovered, for 15 to 20 minutes. 

I was scared that I wouldn't be able to find grits up North, but boy howdy there they were in Walmart!

The grits will thicken but remain slightly coarse. Remove the pot from the heat and stir in the cheese until fully incorporated. Cover and set aside.

Make the sauce: Melt the butter in a skillet set over medium-high heat. Add the sausage, celery, onion, bell pepper, and garlic, and saute, stirring occasionally, until the sausage is browned and the vegetables are soft, about 10 minutes.

Snausages!

Add the shrimp, tomato puree, and hot sauce to the pot. Simmer until the shrimp are pink and cooked through, 3 to 8 minutes, depending on their size.

I used COLOSSAL shrimp, so it took a little longer.

Serve the shrimp hot over bowls of grits.

You'll notice that I didn't bother pureeing the tomatoes. It was still delicious, don't worry.

My Rating: 5/5 "Wonderful. It's really not that spicy, but it is savory and succulent and has great meaty flavor combined with great fishy flavor, which is always a great combination in my book. It's also surprisingly low-calorie but also filling. It's a win all around!"