Weekend Brunch at Home: Shrimp & Grits

ShrimpPhoto byDouglas LopezonUnsplash

Have a restaurant-quality brunch at home.

This recipe for classic Shrimp & Grits is made with Bob's Red Mill Polenta, but you can use your favorite brand of grits.

Ingredients

• 3 cups water
• 1 cup polenta or grits
• 1/4 teaspoon salt
• 1 Tablespoon butter
• 1 Tablespoon oil
• 1 pound peeled, deveined shrimp (medium to large size)
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Creole Seasoning
• 1/2 pound andouille or smoked sausage, sliced thin
• 1/2 cup sliced mushrooms
• 1 can Rotel tomatoes with chilis (or other chopped tomatoes)
• 2 Tablespoons cornstarch or arrowroot powder
• 1/2 cup water
• 1 sliced green onion
• Fresh cracked black pepper

Directions

1. Prepare Grits: Boil water and salt, add grits, and stir. Lower heat and let grits cook for 5 minutes, stirring occasionally. Set aside.
2. Season shrimp with Old Bay and Creole seasonings.
3. In a skillet or medium saucepan, melt butter in the oil.
4. Add shrimp and cook to just pink. Remove from pan and set aside.
5. Add sausage to the pan and fry for about 3 minutes.
6. Add mushrooms and cook for about 2 minutes more.
7. Stir in tomatoes and mix well. Bring to a low boil.
8. Mix cornstarch or arrowroot powder with 1/2 cup water. Stir into sauce and mix well.
9. Return shrimp to pan and cook until heated through, about 1 minute.
10. Spoon shrimp and sauce over 1/2 cup servings of grits.
11. Top with fresh cracked black pepper and green onions.