Shrimp with Andouille & Hominy Grits

My husband and I both lived in Louisiana for a little while, long enough to become big fans of Cajun food. When I asked him to pick a recipe from A New Turn in the South, it was no surprise when he picked this dish. It was a surprise to how well it turned out.

Shrimp with Andouille & Hominy Grits

Serves 4

3/4 teaspoon salt
3/4 cup hominy grits
4 tablespoons cold, unsalted butter
1/2 cup minced sweet onion
1/4 cup celery stalks, minced
1/2 pound andouille sausage, chopped into 1/4 inch cubes
1 garlic clove, chopped
1/2 cup chopped roasted red peppers
2 plum tomatoes, diced
1 teaspoon Old Bay seasoning
1/4 teaspoon red pepper flakes
1/2 cup tomato juice
1/2 cup clam juice
1 pound peeled and deveined shrimp
1 teaspoon chopped, fresh thyme
1 teaspoon chopped, fresh parsley
1 tablespoon lemon juice

1. In a saucepan, combine 3 cups water, 1/2 teaspoon of salt, and the grits. Place on high heat and bring to a boil, stirring with a wisk. As soon as the water boils, reduce to a simmer. Continue to cook the grits, using a wooden spoon to stir every 5 minutes for an hour. Stir in 2 tablespoons of the butter, then set aside.
2. Melt 1 tablespoon of butter in a 12-inch skillet over medium heat, and when the butter bubbles, add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute.
3. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.
4. Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook for 5 minutes.
5. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.
6. Serve shrimp mixture over grits.

My notes: My husband gave this dish an A++. There’s a fair amount of chopping, but it’s not hard to make. I did not find hominy grits at my grocery store, so I used Bob’s Red Mill polenta corn grits. They cooked quite fast, more like 10 minutes instead of an hour. They turned out rich and creamy. Even if you don’t think you will like grits, give these a try. Other substitutions I made: V8 for tomato juice, dry herbs for fresh.

Adapted from A Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson