shrimp and andouille over green chile cheese grits

For breakfast on Saturday, we had waffles and a fantastic sausage we picked up on a recent Texas wine-tasting trip. We had dinner at a friend’s cookout, and there were so many great side dishes there that I really didn’t need any grilled meat, but there were homegrown tomatoes and green chile for toppings, so I grabbed a hot dog anyway. For breakfast Sunday, migas with chorizo. For lunch, BLT salads. For dinner, andouille and shrimp over green chile cheese grits. We like our cured pork products.

I’ve ordered shrimp and grits several times in restaurants, but it was never so good as this. These grits are enriched with butter and cheese, and if your andouille isn’t spicy enough, a jalapeno is added to the grits (I used Hatch green chiles). The shrimp is browned in butter and andouille drippings, then cooked through in beer and broth. As if there isn’t enough going on, the whole thing is topped with a fried egg.

For as rich as it tastes and as full as I was afterward, it isn’t quite as bad as it sounds. For two servings plus some leftover grits, I used 1 tablespoon of butter, 2 ounces of cheese, no cream (I was out), and…okay, significantly more andouille than the recipe calls for. It was worth every greasy calorie, like cured meats always are.

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Shrimp and Andouille over Green Chile Cheese Grits (adapted from Bon Appétit via epicurious)

Serves 4 generously

I replaced the jalapeno with about ½ cup of roasted, peeled, seeded, and diced Hatch green chiles. Anaheim or poblano would be a good substitute, but I’m sure the jalapeno is good too. I used smaller shrimp (60-70 per pound) and skipped the tarragon.

Grits:
4 cups water
salt
1 cup yellow grits (not instant)
1 cup (4 ounces) grated sharp white cheddar
1 tablespoon unsalted butter
1 jalapeño, seeded, diced
¼ cup heavy cream or milk
freshly ground pepper

Shrimp:
8 ounces andouille sausage
3 garlic cloves, minced
1 pound shrimp, peeled and deveined
¼ cup beer
¼ cup low-sodium chicken broth
1 tablespoon butter
4 large eggs
salt
1 tablespoon chopped fresh tarragon

1. In a medium saucepan over medium-high heat, bring the water and 1 teaspoon salt to a boil. While continuously stirring, add the grits. Reduce to the heat to low to maintain a very slow simmer. Cook, stirring occasionally in the beginning and more frequently as the mixture thickens, for about 30 minutes, until the grits are softened. Stir in the butter, jalapenos, cheese, heavy cream or milk, and pepper. Cover and set aside.

2. In a large skillet over medium heat, cook the sausage, stirring occasionally, until cooked through and lightly browned, about 8 minutes. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, beer, and stock; cook, stirring frequently, until the shrimp are cooked through, about 5 minutes.

3. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs and season with salt. Cover the pan, reduce the heat to low, and cook until the whites are set and the yolks are soft, about 5 minutes.

4. Serve the shrimp mixture over the grits, topped with an egg and sprinkled with tarragon.