Peeled, boiled, or grilled–shrimp always tastes best when served Southern-style.
Spicy andouille, sautéed shrimp, and old-fashioned grits are the backbone of flavor for this One-Pot Shrimp and Grits. Avoid
overcrowding the pot when cooking the shrimp so they will brown and cook through quickly.
Copyright © 2014
Time Inc. Lifestyle Group.
All Rights Reserved. Use of this site constitutes acceptance of our
Your California Privacy Rights.