Friday, November 16, 2012

Lowcountry Shrimp and Baked Cheese Grits ~ Baked Sunday Mornings

A little grits with your cheese?

This week's Baked Sunday Mornings challenge is for Baked Cheese Grits.  This may be the first chance my fellow Baked friends have to see that my blog is about meals, not just sweets!  These cheese-infused grits are simple comfort food elevated to an American classic.

My husband, John grew up in New Orleans, so when I told him that I was making grits (no, he didn't laugh at his California girl), he suggested we make them with shrimp.  I love shrimp but have to admit that I can't handle really spicy foods so John lightened up the seasoning for me.  We ended up with a wonderfully flavored sauce full of shrimp, Andouille sausage, and ham.  This recipe is adapted from The Charleston Chef's Table, a wonderful cookbook I bought on our trip to Charleston last year.



Lowcountry Shrimp and Grits

You can find the recipe for the Cheese Baked Grits here.

Shrimp Sauce

In a deep sauce pan over medium-high heat, saute:
2 Tablespoons Vegetable Oil
12 ounces Andouille Sausage, crunbled
1 cup Country Ham, cut into 1/4 inch dice

When the sausage and ham begin to turn golden and caramelize, reduce heat to medium-high, and stir in:
2 cups large Shrimp, peeled and deveined
1/2 cup tomatoes, peeled, seeded, and diced
1/4 cup Green Onions, finely sliced
1 clove Garlic, minced
Stir for another 3 minutes, completely coating meat and shrimp with sauce.

Pour in 1 cup Chicken Stock and increase heat to high.
Cook for one minute then stir in 4 Tablespoons Butter and Salt and Pepper, to taste.  
Continue to cook for 1 - 2 minutes.

Ladle Shrimp Sauce over Grits and serve with French Bread and Butter.

Bon Appetit!

Wasn't it nice of us to buy our cat a new water bowl?

12 comments:

  1. Your cat picture ...must win the Pulitzer .. :D ...thanks for recipe, have a nice weekend, Flavia

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  2. I've never tried shrimp and grits but these look great!

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  3. When I went from Iowa to Florida State for college, I learned about grits. I love grits and boiled peanuts and collard greens - I adapted quite well to southern cooking. Paring grits with shrimp is very Charleston, isn't it. A wonderful recipe, Susan and John. Brings back some memories for me. Isn't that picture of Braveheart one to cherish?

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  4. I am from the south and I've never had grits ... I'm probably going to have to get right on this ... Happy Sunday :-)

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  5. Wow! Your grits and shrimp look fantastic. That is something I need to try! I am surprised at how much I enjoyed these grits. So much so, that I'm thinking about making another batch today!

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  6. Oh my gosh, that looks so good! I can't wait to make this!

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  7. That looks like a fantastic meal, Susan! I love seeing how all the bakers served savory dishes this week.

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  8. Wow, what a wonderful looking meal! And I love the photo of your cat :)

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  9. Susan, this makes me really, really sad that my hubby is allergic to shellfish!

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  10. This looks like a great meal, Susan! Being new to the world of grits, I'm just starting to think of the possibilities, and your Southern dish sounds delicious. :)

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  11. Shrimp and Grits is the one meal I look forward to when we go to Florida every October. Your dish looks amazing, Susan! A great Southern Classic!!

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  12. What a fabulous breakfast. I make shrimp and grits for breakfast for guests occasionally. Love the andouille in this. I know it made your New Orleans man happy.

    Have a lovely weekend.
    Sam

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