Captain Jules’s Shrimp and Grits

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

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

Ingredients

Americas
United States
Main course

Ingredients

Method