Sweet Harold has been craving shrimp lately and I had Conecuh sausage in the fridge and Gulf Shrimp in the freezer. We agreed that a nice plate of Shrimp (and Sausage) over grits would cure his craving.
You can use any kind of grits you'd like. If you're old school and want to gently simmer grits for 30 minutes or longer, that's fine. If you'd rather have quick or instant grits, go for that method.
Did you know you can cook the grits in a pot ON the griddle? If you'd like to give that a try, here's the directions:
2 cups milk
2 cups water
1 t. salt
1 cup yellow corn grits
Bring the milk, water, and salt to a boil in a medium pot on the griddle, set to high. Whisk in the grits and reduce the heat to low. Cook slowly for 30 minutes, stirring occasionally. Remove the grits from the heat, cover, and let stand for 1 to 2 minutes.
Now for the sausage and shrimp:
1 lb. Conecuh sausage, sliced
1 lb. Gulf shrimp, peeled and deveined
2 t. Cajun seasoning
2 T. unsalted butter
1 bunch fresh chives or parsley, chopped for garnish
1/4 cup grated Parmesan cheese for garnish
hot sauce to taste, if desired
When there's about 10 minutes left on the grits, turn another burner to medium-high heat. Once up to temp, add the sliced sausages and cook for 3 minutes or so, until both sides start to brown.
Move the sausages over to the side and add the shrimp to the griddle. The shrimp will cook in the sausage drippings so there's no need to add any additional oil.
After about 2 minutes, the shrimp will have turned from translucent to opaque. Mix the sausage back in with the shrimp and add the Cajun seasoning and toss to combine.
Add a portion of grits to your serving plate or bowl and top each with a tablespoon of the butter. Top both bowls with shrimp and sausages. Garnish each serving with some chopped chives (or parsley), Parmesan, and hot sauce, if using.
From Blackstone Griddling by Josh Hunt.
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