No trip to South Carolina’s Low-Country is complete without a nibble of the region’s famed shrimp and grits. This recipe, from the Boathouse in Charleston, South Carolina, uses smoked andouille sausage and green hot pepper sauce to provide the essential kick, while a generous cup of whipping cream mellows the heat and smoothes the grits. Serve this for a casual dinner party, or use it to liven up a midweek meal. Epicurious members also serve this with pasta or polenta.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Combine the hot sauce, wine, shallot, lemon juice, and vinegar in a heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup of the cream.
Step 2
Bring the remaining 1/2 cup cream, the water, milk, and butter to a simmer in a heavy medium saucepan. Gradually whisk in the grits. Simmer until the grits are very soft and thickened, stirring frequently, about 1 hour.
Step 3
Meanwhile, heat the olive oil in a heavy medium skillet over medium heat. Add the sausage, bell peppers, onion, and garlic; sauté until the vegetables are tender, about 8 minutes. Add the shrimp, tomatoes, and Cajun and Old Bay seasonings, and sauté until the shrimp are opaque in the center, about 6 minutes. Season to taste with salt and pepper.
Step 4
Bring the hot pepper–cream sauce to a simmer. Spoon the grits onto 6 plates, dividing equally. Spoon the shrimp mixture over the grits. Drizzle the hot pepper–cream sauce over and serve.
