Shrimp with Grits and Red Eye Gravy

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Start by heating 0.5 pound of butter and 1 quart of milk in a pot on the stove, bringing it to a boil but not boiling it over.

In a separate hot pot, add oil and sauté onions until they are translucent.

Add 1 pound of andouille sausage to the pot with the onions and sauté lightly to render some fat and continue cooking until onions are translucent.

Pour in chicken stock to the pot with the andouille and onions.

Once the milk and butter mixture is hot, turn the flame low and add 1 cup of stone ground grits, stirring immediately to prevent sticking.

Let the grits simmer, stirring occasionally for the next 35-40 minutes.

To the pot with the andouille and onions, add black coffee, Worcestershire sauce, hot sauce, and seasoning mix, along with salt and pepper.

Prepare shrimp by tossing them in oil and seasoning before placing them in a hot skillet to sear.

Cook the shrimp until they turn from gray to orange and opaque, which takes just a couple of minutes, then arrange them on the grits with Redeye gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens