Xanthan Gum Free One-Pan Shrimp and Grits
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Learn more →Ingredients
4 servings
For the grits
- 4 cups water
- 1 cup chicken broth
- 1 cup stone-ground grits
- 2 tbsp unsalted butter
- ½ cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
- 6 oz andouille sausage, sliced into ¼-inch rounds
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 2 tsp worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
For serving
- 3 scallions, thinly sliced (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Bring 4 cups water and 1 cup chicken broth to a boil in a large saucepan over high heat. Whisk in the grits in a steady stream, then reduce the heat to low. Cook, stirring frequently with a wooden spoon, until the grits are thick and creamy and pull away from the sides of the pan, about 25–30 minutes.
- 2
Remove the grits from the heat and stir in the butter, cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese is fully melted and the grits are smooth. Cover and keep warm over the lowest heat setting.
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