Voodoo Shrimp and Grits
- Details
Have you ever eaten something so good that it induces a trance? Well, check out our Voodoo Shrimp and Grits. This classic dish features our all-star spice blend Voodoo, a robust seasoning which includes onion, garlic, whole mustard seeds, thyme and allspice on a base of peppercorns and sea salts. We are excited to share Voodoo Shrimp and Grits just in time for Mardis Gras. French for Fat Tuesday, Mardi Gras refers to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season. With no shortage of richness, this recipe could be the inspiration for your own Mardi Gras ritual.
Voodoo Shrimp and Grits
Ingredients
For the Grits
- 6 cups water
- 1 teaspoon kosher salt
- 1 1/2 cups stone ground grits or polenta
- 3 cups half and half
- 1 stick butter, cut into pieces
- 1/4 teaspoon freshly ground Tellicherry black pepper
- 1/2 teaspoon Voodoo
For the Sauce
- 2 tablespoons vegetable oil
- 2 andouille sausages
- 1 medium sweet onion, chopped
- 1 red pepper, chopped
- 1 clove garlic, minced
- 1 teaspoon dulce pimenton
- 1/4 teaspoon thyme
- 1/2 teaspoon Mexican oregano
- 1 1/2 cups fish stock or shrimp stock made from reserved shells
- 1/3 cup heavy cream
- 1 1/2 pounds fresh medium shrimp, peeled and deveined
- Voodoo, to taste
Instructions
For the Grits:
- Put water in a large pot and bring to a rolling boil. Add salt and slowly sprinkle in grits while stirring with a wooden spoon, then add the half-and-half and return to a simmer.
- Cook the grits slowly, over low heat for 30-40 minutes until most of the liquid has been absorbed. Stir in butter, Tellicherry black pepper and Voodoo. Continue to cook grits until they are smooth and creamy.
- Hold covered, in a warm spot, while you finish preparing the shrimp and sauce.
For the Sauce:
- In a heavy saucepan, heat 1 tablespoon of the oil over medium heat and brown the andouille sausage. Once the sausage begins to brown, about 3-4 minutes, remove from pan and set aside.
- Season both sides of the shrimp with a sprinkle of Voodoo and sear over medium high heat for about a minute on each side, working in batches to not crowd the pan. Remove from pan and set aside.
- Add the remaining 1 tablespoon of oil to pan. Add cooked sausage onion, pepper, garlic and spices. Sauté for 3 minutes, until the onion is tender and translucent.
- Add stock and bring to boil, gently scrape the bottom of the pan to remove any flavorful bits on the bottom of the pan. Reduce heat and slowly add the cream.
- Bring up to a simmer and allow to reduce until sauce begins to thicken slightly, about 10 minutes.
- Once thickened, add seared shrimp and simmer until the shrimp are just cooked, about 2-3 minutes.
- When the sauce is finished, rewarm the grits and serve in a shallow bowl with the sauce spooned over the grits. Finish with Voodoo to taste.
15 Comments
Leave a Comment
Spicy Smoked Paprika Romesco Over Grilled Trout
My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …
Smoky Roast Chicken with Voodoo White BBQ Sauce
White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you’ve really got some spell-binding flavor! …
Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables …
Smoky BBQ Pork
Pork shoulder is one of the most inexpensive cuts of meat, and you can find it almost anywhere. The lean meat is punctuated with ribbons of fat, which self-bastes the pork as it cooks slow …
Marble Tea Egg
The March 2017 Cookbook Club Meet & Eat selection Phoenix Claws and Jade Trees by Kian Lam Kho takes the mystery out of Chinese home cooking. Full of step-by-step basic cooking methods and techniques, this book also provides an …
Angelina, this sounds delicious! I will have to try a half recipe soon.
Love your column! xo
Thanks Grandma! My wonderful colleague, Kimberley, actually wrote this post, but I’m glad you like reading them. The recipe/spice blend really are fantastic.
How much half and half?
Good Morning! Three cups of half and half will do the trick. Thank you.
I don’t seem to see how many this serves. Any suggestions?
This recipe should result in 6-8 servings.
I ordered the spices and made this. This was my first time making Shrimp and Grits but it will not be my last. I was more than enough food. I love your site and spices!!!!
Thank you – we worked hard creating our website and love coming up with new recipes. We love that recipe, too!
I am SO glad a found this, YAY!!!!!!!
So glad you enjoyed it!
The picture looks like it has bell pepper and the instructions mention adding ‘pepper’, but I don’t see bell pepper in the ingredient list. Is there supposed to be bell pepper in this recipe?
Good catch! It somehow didn’t make it into the written recipe. Taken care of now. Enjoy!
Add a seeded and finely diced jalapeño for some added flavor and subtle heat. Remember to wear gloves while handling the pepper, I don’t, the capsaicin helps the circulation in my fingers.
This is our go to shrimp and grits recipe; it’s absolutely delicious
Thank you! We love it, too!