Lowcountry Shrimp and Grits - Paul Piazza Shrimp

Lowcountry Shrimp and Grits.

Lowcountry Shrimp and Grits.


  • 1 - pound wild caught shrimp uncooked 26/30 shrimp, peeled and deveined
  • 2 cups reduced - sodium chicken broth
  • 2 cups heavy cream
  • 1/3 cup butter, cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old - fashioned grits
  • 1 cup shredded cheddar cheese
  • ½ pound andouille sausage
  • 8 thick - sliced bacon strips, chopped
  • 3 garlic cloves, minced
  • 1 each yellow, red bellpepper
  • 1 teaspoon Cajun or blackened seasoning
  • 4 green onions, chopped


Time: 30 Minutes | Serves: 6

In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, sausage, bell pepper, garlic, and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with green onions.

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