A Southern specialty from Robin Baschnagel. Shrimp and grits. It’s down-home comfort food at its best.
1.5 tbsp. salted butter
1 lb. medium shrimps (peeled and deveined)
1 tbsp. oil
1 lb. Andouille or Polska Kielbasa sausages
2 jalapeños, diced
4 tbsp. salted butter
1 yellow or white onion, diced
4 tbsp. olive oil
1 red bell pepper, diced
Cajun Seasoning or Old Bay to taste
4 cups stone ground grits (not instant)
8 -10 cups chicken broth
2 cups heavy cream
2.5 cups shredded cheddar cheese
¼ cup Landshark beer or any beer of your choice
In a 8-12 qt. stock pot, heat butter and oil. Add jalapeños, onions and bell peppers. Cook until softened (about 5 minutes). Pour in the grits, followed by 8 cups of broth and 3 cups of water. Stir, and bring to a boil. Reduce heat to low and cover. Cook for 40 minutes, stirring occasionally and adding additional broth when more liquid is needed. Add the cream and stir. Cook until the grits are tender (about another 30 minutes). Remove from heat and stir in cheese.
For the Shrimp/Sausage:
Slice the sausage in ½ inch sections in diagonals and set aside. In a large bowl, place the shrimp, sprinkle with oil and dash the seasonings until fully covered. In a large sauté pan, heat the butter and oil on moderately high heat. Add the shrimp and beer, and sauté until shrimp is cooked through (white and pink in color) about 3 minutes. Remove shrimp and add sausage to pan and grill until heated through (about 2-3 minutes). Reserve oil, butter and cooked juices.
Serve in a bowl, adding grits as a base, add 4-6 (medium or 8-12 small) shrimp and 2-3 sausage slices in center, then pour reserved juice around edge of grits for presentation and taste.
About the Consulate Family Cookbook
The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com