Makes ~ 3 servings


  • 1/2 lb fresh shrimp, peeled and deveined
  • 2 andouille sausages
  • 2 slices of thick bacon
  • 1/2 cup grits/polenta
  • 2 cups chicken stock
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 onion, diced
  • 1 shallot, diced
  • 1/3 red pepper, diced
  • 1/3 green pepper, diced
  • 1/3 yellow or orange pepper, diced
  • 3 scallions, sliced
  • juice from half a lemon
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • salt
  • pepper
  • cayenne pepper


  1. Sprinkle lemon juice over shrimp and season with salt, pepper, and cayenne.
  2. In a small saucepan combine grits, 1 1/2 cups chicken stock, about 1 teaspoon salt and bring to a boil. Add the milk and cream, reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat when cooked.
  3. In a large skillet cook the andouille on medium heat. Once they begin to brown on the outside slice them into discs and finish cooking. Set aside sausage in a bowl.
  4. In the same skillet cook the bacon slices. Once cooked set bacon aside and slice into small pieces.
  5. Add onions, shallot, and peppers to skillet and saute in bacon/sausage fat for about 5 minutes. Add garlic and keep cooking for another 5 minutes.
  6. In a small saucepan heat up butter and add flour as the butter begins to melt. Whisk together and cook on a very low heat, stirring occasionally, for about 7-10 minutes (until it turns brownish).
  7. Add shrimp, bacon, flour/butter mixture, andouille, and 1/2 cup chicken stock to the onions and peppers in the skillet and cook for 7-10 minutes.
  8. Put the grits back on low heat to warm up and stir cheddar into the grits.
  9. Serve shrimp mixture atop grits, sprinkle with scallions and enjoy!

Inspired by this recipe.