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Spicy Shrimp and Red Beans with Grits
60% authentic · Southern Fusion
A creative twist that replaces the traditional rice with creamy stone-ground grits, topped with spicy sautéed shrimp and a flavorful red bean sauce. A delightful Southern fusion.
Ingredients
- dried red beans1 cup
- water4 cups
- smoked sausage (like andouille)8 ounces
- yellow onion1/2 medium
- green bell pepper1/2 medium
- celery stalks2
- garlic cloves3
- bay leaf1
- creole seasoning1 tablespoon
- hot sauceto taste
- saltto taste
- black pepperto taste
- large shrimp1 pound
- butter2 tablespoons
- stone-ground grits1 cup
- milk2 cups
- cheddar cheese1/2 cup
- chivesfor garnish
Steps
- 1
Rinse and sort red beans. Place in a saucepan with 4 cups of water and the bay leaf. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain, reserving about 1/2 cup of liquid. Remove bay leaf.
- 2
While beans cook, dice the sausage, onion, bell pepper, and celery. Mince the garlic.
- 3
In a separate skillet, sauté the diced sausage until browned. Add the diced vegetables and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- 4
Add the cooked red beans, reserved bean liquid, creole seasoning, and hot sauce to the skillet with the vegetables and sausage. Simmer for 10 minutes to combine flavors. Season with salt and pepper.
- 5
Prepare the grits according to package directions, typically simmering grits with milk and water until creamy. Stir in cheddar cheese and season with salt and pepper.
- 6
Season the shrimp with salt and pepper. Melt butter in a clean skillet over medium-high heat. Sauté shrimp until pink and cooked through, about 2-3 minutes per side.
- 7
To serve, spoon creamy grits into shallow bowls. Top with the red bean and sausage mixture, then arrange the sautéed shrimp over the top. Garnish with chives.
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