From Native American roots to a 1980s restaurant review and now cookbooks and festivals, the once humble dish continues to spread through the South and beyond.
1 lb. fresh Georgia white shrimp, peeled and deveined 1 bundle green onion, diced 1/2 lb. andouille sausage or other spicy sausage Garlic butter (recipe below) Flour as needed White wine to taste 1/2 squeezed lemon1 cup heavy whipping cream Old Bay seasoning to taste Salt and pepper to taste Cheese grits (recipe below) Garlic Butter for Sauté: Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 Tbsp. of minced garlic, 1 Tbsp. paprika and 1/2 tsp. each of chopped thyme, parsley and oregano. Mix all ingredients together and set aside for later use. Cheese Grits: Follow recipe on package, except use less stock. You want the grits to be tight (stiff), so use chicken stock instead of water. Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm. In sauté pan, add garlic butter (you probably have enough to do two or three batches). Add sausage and onions, let sauté and then add shrimp, cream, wine and lemon, and let cook for 3 minutes. Add Old Bay and salt and pepper to taste. Let simmer, then sprinkle flour on top and mix in. Continue doing this until you get the right consistency. Let it simmer a little while longer to cook out the flour