I wish I could take credit for this one, but unfortunately, I can’t. It’s a Cooking Light recipe and you can get all the details, ingredients, etc by clicking here.
The first time I made this was the first time I’d ever made or had shrimp and grits. Sure, I grew up in the south, but this is really more of a coastal south dish, not a northeast Georgia dish. The BF however, had had it plenty of times and proclaimed this recipes on of the best versions of shrimp and grits he’d ever had. That’s high praise, but what’s even better is that this version has no cream and no butter. Still, it has a creamy texture and the grits are the best I’ve ever had (and I’ve had a lot of grits).
The grits are cooked in milk mostly, which adds quite a bit of creaminess itself. Then whole corn, blended with chipotle pepper and milk, is added. Make sure to use plenty of salt and taste as you go. Grits need salt!
My one bit of advice might be to prepare the shrimp/sausage/gravy mixture and then worry about the grits. Both items need fairly constant attention and doing both at once can get overwhelming.
Give it a try! This would be great with crawfish (as the original recipe calls for) or even with scallops. We substituted smoked turkey sausage for the andouille as well, but feel free to use whatever you like!