Shrimp n’ Grits

Shrimp and grits

½ cup lousiana hot sauce. There are other good hot sauces. Don’t love tabasco. 

2 cups white wine

2 medium to large onions diced

2 large lemons juiced ( three will not hurt)

4 oz rice wine vinegar

Place in a pot and cook until you are left with limp wet onions.

Set aside. You will start by using 2/3 and adjust amount used in the recipe based on how hot the hot sauce you use is and the sausage you use.


2 lbs – sausage cup into bite size pieces. We use connecha but an andouille is great

Sauté sausage and remove once browned, pour off some of the fat


3 cups yellow onions

4 diced color peppers, red but you can use yellow or orange

 ¼ cup minced garlic

Sauté until onions and peppers then add garlic, sauté until soft

Add 2 quarts of whipping cream and 2/3 of the above mixture

Bring to a simmer and thicken with corn starch slurry. Adjust corn starch so sauce is a 

Little thick for a sauce. Will thin when add shrimp

Before ready to serve I saute shrimp in butter after they are generously coated with seafood seasoning and a little blackening seasoning. 

Set shrimp aside to cool place in hot sauce just before serving


Cook using 2/3 water and 1/3 mixture of half heavy cream and ½ milk. Make a little thick 

Season with salt and white pepper  

I often stir in some asiago in my grits. Grits should be creamy and really good on their own. 


From the Recipe Box of: Ashley Goodwyn

Recipe Story:

My dad is an incredible chef. He owned several restaurants through out my life. Even with all of his food knowledge and skills the only food he is proud of making is his shrimp and grits. It is the only thing he will brag about.

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