Last year, Chef Hutchinson’s dish was awarded the People's Choice Award for Best Shrimp and Grits at the Shrimp and Grits Festival held annually in Jekyll Island, Georgia. The bacon fat and Old Bay both contain salt so use salt for taste sparingly. The leftover butter can be used on French bread to make garlic toast on the side or frozen and used later for the next batch of shrimp and grits.
- 1 pound Georgia white shrimp peeled and deveined
- 1 Bundle green onion (diced)
- 1/2 pound Andouille sausage or another spicy sausage
- Flour as needed
- White wine to taste
- 1/2 Squeezed lemon
- 1 cup heavy whipping cream
- Old Bay seasoning to taste
- Salt and pepper to taste
- 1 pound unsalted butter
- 6 ounce bacon fat
- 2 tablespoon minced garlic
- 1 tablespoon paprika
- 1/2 teaspoon each of chopped thyme, parsley, and oregano
- Soften unsalted butter, bacon fat, minced garlic, paprika, chopped thyme, parsley, and oregano. Mix all ingredients together and set aside for later use.
- Follow recipe on package except use less stock. Add medium sharp cheddar cheese and salt and pepper to taste. Set aside but keep warm.
- In a sauté pan, add garlic butter; there should be enough for 2 or 3 batches. Add sausage and onions and sauté.
- Add shrimp, cream, wine and lemon let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until you have the right consistency. Simmer a little longer to cook out the flour taste. Put grits into bowl, and top with shrimp mixture.