How to Make Shrimp & Grits from the Crescent City of New Orleans (the best you'll ever taste)

In the heart of the kitchen, where the rhythmic ballet of flavors unfolds, lies a Southern symphony that beckons the culinary soul. Picture the steam rising from a pot of coarsely ground grits, whispering tales of the earth's bounty, mingling with the rich embrace of heavy cream. Here, amid the sizzle of andouille sausage and the savory dance of bacon, a cast of characters-shrimp, bell peppers, and onions-join hands in harmony, echoing the vibrant spirit of New Orleans. The alchemy of butter and flour, a golden roux, weaves its spell, embracing the ensemble in the true tradition of the Crescent City. As the fragrance of Worcestershire sauce and sharp Cheddar cheese wafts through the air, the culmination of this culinary sonnet is realized.
Picture the plate-a canvas adorned with creamy, sun-kissed grits cradling succulent shrimp and the rustic charm of sausage. It's more than a meal; it's a journey into the heart of Southern tradition, an invitation to savor the symphony of flavors that are an ode to the artistry of Southern cuisine with the unmistakable spice of the Crescent City of New Orleans.
The recipe is below!
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Shrimp & Grits from the Crescent City - Recipe
2 pounds uncooked shrimp, peeled and deveined
Salt to taste
1 pinch cayenne pepper, or to taste
1 medium lemon, juiced
3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups of heavy cream
1 pound andouille sausage, cut into ¼ inch slices
4 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Directions
Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
Bring 3 cups water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
Whisk in coarsely ground grits and then whisk in half-and-half.
Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
Add bell peppers and onion to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
Stir in the garlic and cook for 1-2 minutes.
Stir cooked sausage into the skillet with the cooked vegetables. Turn off the heat and set aside.
Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux.
Turn heat to low and cook, stirring constantly, until the mixture is golden brown in color, 8 to 10 minutes.
Pour the roux over the sausage and vegetables.
Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine.
Add in the shrimp.
Cook until the sauce thickens up, and shrimp turn opaque and bright pink, about 8 minutes.
Just before serving, mix Cheddar cheese into grits; stir until the cheese is melted, and grits are creamy and light yellow.
Spoon grits onto plates and serve the shrimp mixture over the top.