Shrimp & Grits with Andouille

By: Chef Jennifer Chandler

Serves 2


  • 1/2 pound large shrimp (16/20 count), peeled and deveined

  • 1 teaspoon Cajun seasoning

  • 1 tablespoon olive oil

  • 1clove garlic, minced

  • 1/4 cup thinly sliced Andouille sausage

  • ¼ cup dry white wine

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • ½ cup chicken stock

  • 2 cups creamy stone ground grits, warm

  • 2 tablespoons unsalted butter

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon finely sliced scallions (about 1 scallion)


Place the shrimp in a large mixing bowl and toss with the Cajun seasoning.

In a large saucepan over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shrimp, garlic, and Andouille sausage and cook, stirring occasionally, until the shrimp are lightly browned, about 3 to 4 minutes. Add the wine and parsley and cook, until the liquid reduced in volume by half, about 1 to 2 minutes. Add the stock and over high heat, bring the mixture to a boil. Remove from the heat.

Portion the warm grits into the serving bowls and, using tongs, place equal portions of the shrimp over the grits.

Return the sauce back to the stove-top and over high heat, bring to a boil. Reduce the heat to medium and cook until reduced in volume by half, about 2 minutes. Remove from the heat and whisk in the butter until melted and well incorporated. Season with salt and pepper to taste.

Spoon the sauce over the shrimp and grits, and garnish with the scallions. Serve immediately.