This recipe comes from Chef Art Smith's Atlanta restaurant, Southern Art. Featuring plenty of butter, chopped sausage, and scallions amongst the grits and shrimp, this savory dish is an update on a classic Southern staple.
- 3 Pounds fresh wild shrimp, heads on
- 1 Cup stone-ground grits
- 3 Tablespoons Vermont butter
- 2 Cups shredded, aged Cheddar cheese
- 2 Andouille sausages, sliced
- 2 Tablespoons chopped parsley
- 1 Cup sliced scallions
- 1 clove garlic, chopped
- Salt and pepper, to taste
Peel the shrimp and remove the heads and the veins. Rinse the shrimp and pat dry.
Make a quick stock by bringing the shrimp shells and 6 cups of water to a boil. Cook for 25 minutes to let the flavors develop, then drain.
Sautée the Andouille sausage in a large pan until browned, then add the shrimp.
Cook until the shrimp turn pink. Add the chopped parsley and garlic and cook for one minute. Add 1 cup of the shrimp stock and cook for two minutes, then add the sliced scallions.
Bring 4 cups of the shrimp stock to boil. Add the salt and pepper. Add the grits and cook for about 20 to 25 minutes until the stock is absorbed. Remove from heat and add the butter and cheddar cheese. Scoop the grits into a serving bowl. Add the shrimp stew on top and serve immediately.