Name: Captain Jules’s Shrimp and Grits
Yield: Makes 6 servings
Cuisine: American
Ingredients: ¼ teaspoon dried oregano; 1½ teaspoons salt; Salt and freshly ground black pepper to taste; 1 garlic clove, minced; 1½ cups chicken broth; 1½ pounds fresh, medium shrimp, peeled, deveined, and cut in half; 1 teaspoon paprika; ¼ cup heavy cream; 6 cups water; 1½ cups grits (preferably stone-ground, not instant); ½ medium red bell pepper, chopped; Freshly ground black pepper to taste; 6 ounces andouille sausage (available in specialty food shops and many supermarkets), coarsely chopped; 2 small onions, chopped; ½ medium green bell pepper, chopped; 6 tablespoons butter, cut into pieces; 3 cups half-and-half; 1 tablespoon peanut oil; ¼ teaspoon dried thyme

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Shrimp and grits are arguably the most sublime (and, today, famous) specialty of the Carolina and Georgia Lowcountry, and while I’ve praised the versions served at Louis’s on Pawleys Island, at a friend’s home on Tybee Island outside Savannah, and at maybe a half-dozen reputable restaurants in Charleston, I knew I’d finally found perfection when I recently attended a shrimp festival at Little River, South Carolina, and sampled (at an outdoor stand) the wondrous, creamy, spicy rendition prep