- 4 ½ -5 cups chicken broth
- ½ teaspoon kosher salt
- 1 cup 5-minute white grits
- 1 cup shredded sharp white cheddar cheese
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp 21-25 count shelled and deveined, tails removed
- 2 andouille sausages thinly sliced
- 2 tablespoon butter
- ½ medium onion finely diced
- 2 medium cloves garlic finely minced
- 1 cup dry white wine
- ½ cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup chicken broth
- ½ cup heavy cream or half & half
- 2 cups halved yellow and red cherry and/or grape tomatoes divided
- ¼ cup thinly sliced fresh basil and fresh leaves (or 2 teaspoons finely chopped fresh rosemary)
- fresh basil leaves (or fresh rosemary sprigs) for garnish, if desired
- toasted pine nuts for garnish, if desired
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Combine 4 ½ cups of chicken broth and the salt in a medium-size pot. Bring the mixture to a boil and slowly add the grits stirring continuously. Cover, reduce to a simmer and cook for 2 minutes. Stir well, cover again and cook for another 2-3 minutes or until thickened and creamy. Add the shredded cheese, stir, cover and set aside. (When ready to use, thin as needed with additional chicken broth.)
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Combine the garlic salt, paprika, basil, oregano and black pepper in a small bowl. Pat the shrimp dry with paper towels and place in a medium-size bowl. Sprinkle with the garlic salt mixture and toss to coat.
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In a large nonstick skillet over medium-high, heat the oil. When hot, swirl the oil then add the shrimp, all at once. Spread quickly to a single layer. Cook for 45 seconds to 1 minute, until shrimp start to curl a bit and the underside just begins to turn golden. Flip with a tongs and cook for another 45 seconds to 1 minute. (Don’t overcook!) Transfer the shrimp to a clean bowl and cover loosely.
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Add the andouille sausage slices to the pan and spread out to a single layer. If the pan seems dry a little extra splash of olive oil. Cook for 1 minute then stir and cook for 30 seconds longer. Transfer to the bowl with the shrimp, cover loosely and set aside.
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Add the butter to the pan and swirl the pan until the butter is melted. Continue to cook over medium heat, stirring frequently, until the butter begins to turn deep golden brown and has a nutty, toasted aroma, about 2-3 minutes.
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Add the onion and cook, stirring frequently until it begins to soften, about 1-2 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste, dried basil and oregano and stir well. Cook for another 2 minutes.
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Add the wine and bring to a boil. Cook for 2-3 minutes or until the sauce has been reduced by one half.
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Add the chicken broth and cream (or half and half) and simmer for 5 minutes, uncovered until sauce thickens a bit. Stir in the fresh basil (or rosemary) and one and one-half cups of the tomato halves.
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Return the andouille and shrimp to the pan and stir gently to combine. Turn off the heat.
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Warm the grits over very low heat, if needed. If the grits seem thick (they should be spoonable), add some additional chicken broth to thin. Stir well to combine.
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Scoop the grits into bowls to serve and top with the shrimp mixture. Garnish with remaining tomato halves, fresh basil leaves and toasted pine nuts, if desired.
See Café Tips above in the post for more detailed instructions and extra tips.
Serves 4-6
I've made this recipe with both fresh rosemary and fresh basil stirred in at the end. Either are delicious!