My husband Aaron loves shrimp and grits. Since we’re not currently allowed to go to the restaurant where we normally choose to indulge in such things (Maxie’s) I decided to try my hand at this.
For slow-cooked flavor, I used beer (in this case, High Life seemed the only appropriate and historically accurate choice) and stock cubes for the liquid portion.
First, you’re going to make a roux. This is going to be slightly more oil than flour. In this case we’re making a “Two Martini Roux”. So cook it until you get that nice brownish reddish color on the flour.
Like this. Add your chopped onion and cook until slightly translucent. You can also add chopped bell peppers here but I chose not to.
Add sliced Andouille sausage. I used Zatarain’s because that’s what I had in the freezer. Cook for a minute to get a bit of warmth and extract some flavor.
Add your spices and stir. Amount of paprika and cayenne is to your taste. We like it spicy.
Add beer, Better Than Bullion Lobster Base, and stock cubes, and cook until thickened.
Then add shrimp. These shrimp were purchased from Great Alaska Seafood and I highly recommend them. I have ordered multiple times and the speed and quality is outstanding. You want to cook until just almost pink. Don’t wait for them to curl up too hard because they’ll continue to cook and be tough and overdone.
And serve over cheese grits. Aaron was very pleased with this for dinner. I was disappointed I didn’t get my martini from Maxie’s. The kids were having none of this…but that’s how it goes sometimes.
Shrimp and Grits
- ¼ cup flour
- 1/3 cup olive oil
- 12 ounces beer High Life
- ½ pound Andouille sausage sliced
- 2 stock cubes
- 1 pound shrimp raw shelled and deveined
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon Better Than Bullion Lobster Base
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper to taste
- Cook oil and flour over medium heat until browned, like a penny. Add onion and sauté for a minute. Add sausage and cook for a minute. Add spices. Add beer, stock cubes, and Better Than Bullion Lobster base and cook until thickened. Adjust seasoning and add shrimp and cook until just pink. Serve over cheese grits.