It’s been years since I last ate at a little bistro/steak house in Georgia, Aqua Terra. I had their shrimp and grits, and it’s haunted me ever since. I have to give them a shout-out, because that meal is the inspiration for this Shrimp and Grits with Bourbon Cream.
Shrimp and Grits with Bourbon Cream
If you find yourself near Buford, Georgia, go visit. The place is charming, the owner and wait staff, welcoming, and the food and service are fabulous. Although a bit different than their’s my Shrimp and Grits with Bourbon Cream is a close second.
About Shrimp and Grits with Bourbon Cream:
If you’re a Northerner like me, grits might not be in your wheelhouse. I was lukewarm on them until I had cheesy grits; a little white Cheddar is a game-changer. Grits are worth seeking out if they’re not at your grocery.
There’s nothing better with grits than shrimp, especially when that shrimp comes in a creamy sauce that’s spiked with a little bourbon and gently spiced with the classic flavors of New Orleans: a touch of Cajun or Creole seasoning. There’s a play on the famous “trinity” too, with the addition of red bell pepper, red onion, and celery.
Folded into that sauce is Andouille sausage with its own special kick of flavor. At this point, shrimp might seem over the top, but it’s the Holiday season, and there are just a few, seasoned and grilled (indoors, because, well…December), then arranged on top in skewers (or not) as you please.
This is a meal screaming for a special occasion or a dinner party with a few friends…and if they’re the kind you can’t keep out of the kitchen, even better!
Shrimp and Grits with Bourbon Cream
Making Shrimp and Grits with Bourbon Cream:
The recipe looks long, but it’s fast and straightforward. You’ll need to balance making the grits (try doing them a bit ahead; if they thicken up too much, add a little water), building the sauce, and grilling the shrimp.
Prep ahead because it goes fast once cooking starts. There is a lull near the end, while the sauce is reducing (about 10 minutes), and it’s the perfect time to toss the shrimp in a grill pan. Skewering them makes it so easy to turn them.
The Flavorings:
The recipe is creamy, with a hint of spice; it’s not a burn-your-taste-buds kinda recipe. Use your favorite Cajun or Creole spice (I used my version of Emeril’s Essence).
I’ve chosen Bourbon for a Southern vibe, but whiskey is fine, and brandy is marvelous..
Season with your fave Cajun blend, as little or as much as you wish.
Serve With:
Serve the shrimp and sauce over grits. Follow package directions, or make my Instant Cheesy Grits.
While this is a complete meal, consider a simply dressed green salad to accompany, and of course, a little of that bourbon to sip wouldn’t hurt.
Simple Instant Cheesy Grits
Leftover Shrimp and Grits with Bourbon Cream:
Store in the refrigerator, the shrimp with sauce and the grits separately, tightly covered, for three to four days. Freezing is not recommended.
- For best results, reheat the shrimp and sauce, lightly covered, in the microwave, stopping every 30 seconds to stir; remove as soon as it’s warm. Overheating may break the sauce and make the shrimp tough.
- Grits may be reheated, covered, in the microwave, stopping to stir every minute. Additional liquid may need to be added, but wait until warm to make the call.
Other Shrimp Recipes You Might Like:
- Spanish Shrimp and Chorizo – this is a fabulous dish, well worth the spluge.
- Shrimp Etouffee – another Southern classic.
- Roasted Red Pepper & Shrimp Risotto – fancy and fabulous.
Roasted Red Pepper Shrimp Risotto
Saving Money on Groceries:
What you pay for groceries depends not just on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Shrimp:
Stretch shrimp by using strategically in recipes like this, where shrimp is not the only key player. If on a budget, use just enough to make the dish feel special.
- Choose your quality to match your recipe and shop well; know the highs and lows to make an informed choice. You’ll find fresh and frozen options at buyers’ clubs, frozen at low prices at the discount stores, and fresh options at many Asian markets.
- Pay attention to timing; shrimp, seafood, and fish will be at rock bottom during Lent, the weeks preceding Easter. Check this site for dates, and see my post on saving during Easter and Lent. The Winter Holidays are the next best option. Valentine’s and Mother’s Day sales are becoming more competitive, and you may find pop-up sales now and then.
- While fresh shrimp is becoming more available nationwide, unless you’re near a coast and buying in season, it can be pricey. (You may even be paying fresh prices for previously frozen shrimp thawed at the store.)
- Frozen is often the most reasonable option. Pick up at a low price, and toss, well wrapped, into your freezer. Shrimp will keep (for best quality, not safety) in a fridge/freezer for three to six months, in a deep freeze for up to a year.
- Shell-on shrimp fare better in the freeze/thaw process than already peeled. For best texture, thaw slowly overnight in the fridge: Place shrimp in a single layer on several layers of paper towels, and cover loosely. (My budget choice is EZ peel, deveined – bonus: use shells for stock.)
Smoked Sausage:
- Andouille is available in most areas but can be pricy outside of the South. If needed, substitute with basic smoked sausage or kielbasa.
- Most brands of Smoked Sausage go on sale regularly, but watch for rock-bottom pricing before Summer Holidays, with decent sales in late fall.
- Refrigerate for two weeks, or up to stamped date; freeze vacuum-sealed smoked sausage for 4 to 6 months, longer in a deep freeze.
I can’t think of a better way to serve shrimp for a fun get-together or dinner party over the holiday season – it has the perfect mix of down-home flavor paired with a touch of elegance.
Mollie
Shrimp and Grits with Bourbon Cream
Shrimp and Grits with Bourbon Cream
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish Fish or Seafood
- Cuisine: Southern
Ingredients
For the Sauce:
- 1 tablespoon oil
- about 1/2 pound Andouille sausage, sliced in rounds about 3/8” thick
- 1/4 cup bourbon
- 1/4 cup finely diced shallot or red onion
- 1/4 cup finely diced celery
- 1/3 cup finely diced red onion
- 1 1/2 teaspoons (or to taste) Cajun or Creole seasoning
- 1 1/4 cups shrimp stock or chicken broth (see note)
- 1 1/4 cups heavy cream
- salt to taste
- cooked shrimp, below
- Grits, 4 servings, using desired recipe
- chopped parsley or thinly sliced green onion for garnish
For the Shrimp:
- 1 pound small to medium shrimp, peeled, deveined, and arranged on three to four skewers
- 1 1/2 teaspoons (or to taste) Cajun or Creole spice
- cooking spray or a little oil
Instructions
For the Bourbon Cream Sauce and to Finish:
Add the tablespoon oil to a large skillet. Heat to medium-high. Add the sausage in a single layer, cooking until lightly browned; turn and continue to cook until lightly browned on the second side. Remove to a plate and lightly tent with foil.
Carefully add the bourbon, scraping the bottom of the pan to loosen any browned bits. Turn heat down to medium and when the liquid has nearly evaporated, a minute or two, add the onion, celery, and bell pepper. Continue to cook, stirring now and then, until vegetables have softened, and the onion is turning translucent, three to five minutes.
Sprinkle with the Cajun or Creole seasoning to taste. Cook, stirring, for about 30 seconds, or until fragrant, being careful not to burn the seasoning.
Quickly add the broth and cream and adjust heat to a gentle simmer, stirring now and then, for about 10 minutes, or until sauce has thickened to desired consistency. (The sauce will thicken a little more off heat.) In the meantime, while the sauce simmers, cook the shrimp as directed below, and set aside.
Once the sauce has reduced, taste and adjust seasoning, adding salt if needed. Add in the sausage, along with any drippings, and stir to coat with the sauce. Stir in any drippings from the shrimp, if any have accumulated as it rested. Remove the pan from heat. Divide mixture over the grits. Add the shrimp skewers to the top of individual dishes, or remove the shrimp from the skewers and divide among the dishes.
Garnish with parsley or thinly sliced green onion.
Cook the Shrimp:
Thread shrimp onto skewers; arrange shrimp one skewer per person if planning on presenting the shrimp on the skewer with the final dish. If planning to remove the shrimp from the skewers to add to the dish before serving, skewer it however is easiest.
Season with about 1 1/2 teaspoons Cajun or Creole seasoning. Heat a grill pan over medium-high heat. Spray pan or brush with a little cooking oil.
Add the shrimp skewers, cooking for about 1 to 1 1/2 minutes per side, depending on size, until the shrimp turns pink and opaque. Watching closely, cooking only until shrimp is just cooked through. Set aside, lightly tented with foil.
Note: Shrimp Stock or Broth:
If the shrimp needs to be peeled, save the shells for stock. In a medium-sized saucepan, add one tablespoon oil and heat to medium-high. Add the shrimp shells, stirring to coat with oil, and cook for two to three minutes, stirring occasionally. Add 1 1/4 cup water along with a few black peppercorns, and simmer for about 10 minutes. Strain, reserving the liquid for the recipe and discarding solids.
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