Food Photography - Shrimp and Grits

This dish of shrimp and grits is so good you'll want to slap your momma! If you have followed any of my posts, you will quickly learn that I adore food and worship southern cuisine. Here is my written ode to grits. I figured it would be fitting to follow it up with one of the most amazing dishes you can create using this versatile southern food staple. I promise this will be the last time I write about grits for a little while!

Like most food creations, there are at least a thousand different ways to prepare shrimp and grits. I have had this dish with bacon, breakfast sausage, andouille sausage, pork chops, and just about any other kind of meat you can image. I have also seen it prepared anywhere in consistency from almost a soup to grit cakes formed with the shrimps riding atop like a crazed grit pirate! Since I recently purchased some locally-made andouille sausage at a nearby farmers market, I figured I would try preparing that variation of the dish. Also, since I prefer my grits a fairly firm consistency, I choose to go that route as well. Alright, let's get down to the nitty gritty!

To start with, here is everything you will need:

• 1 lb Medium Shimrp
• 1 lb Andouille Sausage
• Course Ground Yellow Grits
• 1 Tablespoon of Minced Garlic
• Old Bay Seasoning
• Everglades Seasoning
• Shredded Extra Sharp Cheddar Cheese
• Chopped Parsley

For the sauce:

• 1/2 Cup of Half and Half
• Half a Stick of Real Butter

---

^{Locally sourced andouille sausage and my favorite knife}

---

This is a fairly easy dish to prepare, but it can be a bit of a tricky juggling act time wise. Typically grits take about 30 minutes to fully cook grits so you need to prep the other ingredients and have them cooked just prior to the grits finishing. The absolute last thing you want to do is have cold, lumpy grits waiting as a bed for the amazing combination of shrimp and sausage. A good general rule to follow is to prepare the grits according to the packaging and about 15 to 20 minutes into the grits cooking, start cooking the other ingredients.

I start my slicing the sausage into bite-sized medallions and then peeling and de-veining the shrimp. I set the shrimp aside and begin cooking the sausage in a pan. I season the sausage with Old Bay and Everglades seasoning to taste. Once the sausage is browned to the desired level, drain them(leaving the oil in the pan) and set them to the side.

---

^{Cut into medallions and seasoned with Old Bay and Everglades Seasoning}

---

Since, andouille sausage doesn't produce that much fat or oil from cooking, you will need to add about a half of a stick of butter to the pan and once it is hot add the minced garlic to the mix. When the garlic begins to brown slightly, add the shrimp and continually toss them to avoid overcooking them. Shrimp cook extremely fast and if you cook them more than about 2 minutes they will get chewy and rubbery. When the shrimp is finished cooking, remove them with a spatula and set them aside.

---

^{For this particular dish, I prefer medium-sized shrimp}

---

^{It's really starting to get yummy smelling in here!}

---

With the butter, rendered sausage fat, and garlic remaining in your pan, you slowly add the half and half as you stir everything with a whisk on low heat. It is imperative to exercise patience when creating your sauce so it doesn't scorch and ruin the taste throughout the meal. When you have all of the half and half in the pan, add a pinch of chopped parsley. When it has thickened to your desired consistency, remove it from the heat and add the shrimp back into the sauce and toss to completely cover the shrimp.

---

^{I could eat this by itself with a spoon}

---

By this time, your grits should be finished. Spoon out the desired serving amount into a bowl and add Kosher salt to taste. At this point, add your preferred amount of cheddar cheese to the hot grits so it melts evenly. Add the sausage to the grits and stir. The final crowning moment is to gently lay the glorious shrimp upon its thrown of royal grits and spoon some of the sauce over the entire plate of perfection! I hope you enjoy it as much as I do!

^{Voila! A dish fit for a king or queen!}

---

---

All That Is Gold Does Not Glitter,
Not All Those Who Wander Are Lost
-Tolkien

Join us @steemitbloggers Animation By @zord189