A good friend of mine kept telling me about a restaurant she’d dined at in Harlem called Chocolat. She raved on and on about the Shrimp and Grits there. After hearing her wax poetic about how divine this classic southern dish was there, I told her that we had to make reservations so I could try Chocolat’s Shrimp and Grits.
The day came and when that plate was put before me with Shrimp and Grits, oh man! She wasn’t kidding. The Shrimp and Grits truly were da bomb! But now I had a new problem. I couldn’t get Shrimp and Grits out of my head. I even went to a few other places and ordered Shrimp and Grits, but none of them came close to the perfection they were at Chocolat.
Fast forward to a few months later when I took my husband there for his birthday. Just guess what I ordered. Yes! Shrimp and Grits! The shrimp was perfectly cooked and the cheddar grits were so smooth and velvety. They were topped with bacon and a sumptuous lobster cream sauce. Just writing this now has me drooling all over again!
Unfortunately, I can’t go to Chocolat every day. But if I could, you know what I’d order again and again. I knew I would just have to attempt making this at home to satisfy my soul until my next visit.
I made my grits by using half water and half milk to achieve that rich, velvety taste and texture. Then I added shredded cheddar cheese. I also made a rich lobster cream sauce with smoky andouille sausage. And the result? It is beyond delicious and so close to the dish I love from Chocolat. If you love Shrimp and Grits, you’ve got to make this immediately. It’s such an easy and satisfying dish!
Shrimp and Grits
Lobster Cream Sauce
1 lb bag of frozen shrimp defrosted
1/2 tsp Old Bay
Preheat your oven to Broil.
Toss Old Bay on defrosted shrimp.
Place shrimp on a sheet pan with 1/2 tbsp of butter sliced thin.
Broil shrimp for about 4-5 minutes
Lobster Cream Sauce
3 1/2 teaspoons Better Than Bouillon Lobster Base
4 tbsp butter
3 tbsp flour
2 cups heavy cream
1 cup milk
Pinch of nutmeg
1/2 tbsp Old Bay seasoning
12 oz Andouille sausage diced
1 large vidalia onion diced
Add 1 tbsp oil to a large frying pan and caramelize the onion.
Remove the onion from the pan, and set aside.
Add the Andouille sausage to the pan. Once the andouille sausage is browned, remove that as well.
Add Lobster Base, butter and flour; cook and whisk over medium heat until combined.
Reduce heat to medium-low and gradually add cream, and nutmeg while whisking continuously. When sauce starts to thicken, remove from heat; whisk in milk, and Old Bay. Add Andouille sausage and onions to the sauce.
For the grits follow the directions that are on the package of grits you are using.
Cook the grits in equal parts of water and milk.
For every four servings of grits, use 4 ounces of shredded cheddar cheese.
Season to taste with granulated garlic and granulated onion.