Today on the 20 Dollar Chef I went Shrimp and Grits. I threw a egg on that shit and called it a Saturday morning. I once made this with Matt Mitrione, but being last min we had to sub for the grits since I couldn't find grits in NYC. This time I ordered grits off Amazon. A small tip I enjoyed while doing research on recipes and ways to cook grits, was to soak them over night. I did that and they came out very creamy and delicious. I did do something uncommon in the grit making world, I diced up a jalapeño very fine and tossed into the grits. With the Shrimp having beer, and andouille sausage in the recipe, I wanted to step up the spice so this was the move.
For about a year as a child I lived in Hueytown, Alabama. Grits were on every menu. So I was introduced to this versatile, southern side dish, early on. After leaving Hueytown the grit left my life. Grits are almost nonexistent on the West Coast. The only time Grits came up was when someone quoted the reference from “My Cousin Vinny.”
Over the last 6 months I've hit several restaurants that had grits on their menu. I've been hooked and ordered them just about every time I've seen them. (Always a staple order at Cracker Barrel.) So I decided to revisit this side dish, using real grits and see how they turned out. Extremely easy to make. You'll Just need a little discipline tossing a cup of grits in water before you go to bed the night before. (Which if you're hammered on a Friday, could be a tough task.) The grits cook a bit slower than rice, so make sure you're enjoying an ice cold Blue during that downtime.
With the grits pretty much done, you’ll throw them on low and get to cooking the Andouille and Shrimp with the Labatt Blue. Make your eggs how you like and you're in business, my friend. Overall a pretty easy recipe.
You’re cooking a shit ton of food here, this is easily under budget and can feed a few people, no-prob. So invite your lady or some homies, or both!
1 cup yellow grits. (Don't be fucking around with instant Grits either!)
1 cup grated sharp white cheddar
1 tablespoon unsalted butter
Kosher salt, freshly ground pepper
1/4 cup heavy cream
1 jalapeño, Diced TF up
Andouille sausage. ( Bacon can also work. I just enjoy the smoked sauage flavor here a lot more here.)
16 large shrimp (about 1 pound), Peeled/deveined if you prefer.
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
1/4 cup chicken stock
2/4 eggs. Depending on how many people you're serving and how many eggs you want to give folks.
Chopped fresh tarragon for garnish
Thanks for watching:)