dinner, Main Dishes, Recipes, Seafood

shrimp & grits with sausage and beer

Crossing another one of the 2015 foodie bucket list today! Ever since I devoured the BEST shrimp and grits I’ve ever had at Husk in Charleston, I’ve been wanting to try to rock this dish at home. I decided to further my love affair with Bon Appetit and try out one of their recipes for my first go – as always they nailed it. I mean, hello – there’s beer in it.

1 cup, non-instant, yellow grits (I could not find these for the life of me so had to use 5-minute grits – still delish)
1 cup grated sharp white cheddar
1 tbs unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper
1/2 cup 1/3′ cubes tasso, andouille sausage, or bacon
1 tbs vegetable oil
3 garlic cloves, sliced
2 tablespoons butter, divided
16-20 large shrimp (about 1 lb), peeled, deveined
1/4 cup (or more) beer
1/4 cup chicken stock
1 tbs chopped fresh tarragon

First, for the grits, bring 3 cups water to a simmer in a large saucepan and gradually whisk in grits. Turn heat to low and gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Or if you’re like me and could only find instant – follow directions on the package. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper and keep warm.

For the shrimp, heat a large heavy skillet over medium heat and cook up whichever meat you decided to go with. This time I used andouille sausage, but I think I’ll try bacon next time to kick the flavor up a notch. Add garlic and 1 tbs butter and stir until butter melts.

Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits, sprinkle tarragon over, and get ready to have all the yums.


I think next time I’ll swap chives or green onions for the tarragon, and I think a smoked cheddar would be RIDICULOUS in this. I love this recipe because it’s easy to change up the ingredients and surprisingly quick to make…especially because I could not find the non-instant grits – Chicago, what’s with you! I’ll definitely make this again and try some new flavor combinations. Give it a try and let me know what you think!

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