A Northern Twist on a Southern Classic!

Shrimp & Grits with Reindeer Sausage

In Season 3, Episode 7 of ‘The Great American Recipe,’ I had the thrilling opportunity to present my own unique twist on the Southern classic, shrimp and grits. This dish has a special place in my heart, having fallen in love with it during a trip to the South with my husband five years ago. The rich flavors and comforting textures of shrimp and grits captivated my tastebuds, inspiring me to recreate and reinvent the dish in my own kitchen.

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Shrimp and grits have a storied history in Southern cuisine. Originating from the Lowcountry of South Carolina and Georgia, this dish began as a simple fisherman’s breakfast, featuring freshly caught shrimp cooked in a seasoned broth, served over a bed of creamy grits. Over time, it has evolved into a beloved staple, with countless variations and regional twists.

 

When it came time to showcase my version on ‘The Great American Recipe,’ I decided to incorporate a touch of Alaskan flair by using reindeer sausage. Unfortunately, in the heat of the moment, I overcooked the shrimp and remembered a valuable piece of advice from the judges: if it’s not perfect, don’t add it to the dish. So, I made the tough decision to leave the shrimp out and served Cheesy Grits and Reindeer Sausage instead.

 

Check out this episode of

‘The Great American Recipe’!

 

Despite the absence of shrimp, the judges were delighted with the dish. The creamy, cheesy grits paired beautifully with the flavorful, smoky reindeer sausage, creating a hearty and satisfying combination that still paid homage to the original inspiration. The judges appreciated the bold flavors and the creative twist, reaffirming my belief that sometimes, simplicity and quality ingredients can truly shine on their own.

 

This experience was a valuable lesson in trusting my instincts and adapting on the fly, a true testament to the art of cooking. And while the shrimp may have taken a back seat this time, the heart and soul of the dish remained, capturing the essence of both Southern and Alaskan cuisine.

Ingredients
  • 4 ½ cups milk
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups grits, not instant
  • 1 lb Alaska Sausage with Reindeer meat
  • 4 tbsp vegetable/canola oil
  • 2 red peppers, diced
  • 1 large onion, diced
  • 4-6 garlic cloves, finely chopped
  • 2-4 tsp Kodiak Cajun Seasoning or your choice of Creole/Cajun Seasoning
  • 6 tbsp AP flour
  • 2 cans fire roasted diced tomatoes, chopped
  • 2 cups white wine – a sauvignon Blanc or something similar
  • 2 lbs. shrimp – shelled, deveined, tail removed
  • 1 tbsp EV olive oil
  • 1 cup sharp cheddar, shredded
  • 1 cup parmesan, shredded
  • ½-¾ heavy cream
  • 6 eggs
  • 2 tbsp chives, garnish
  • 6 tbsp EV olive oil
  • Salt and Pepper

Instructions
  1. Mix shrimp with 1 tbsp olive oil, 3 garlic cloves – chopped, 1/2 tsp salt and ¼ tsp pepper. Set aside.
  2. Chop onion, pepper and remaining garlic. Set aside.
  3. Shred cheeses. Set aside.
  4. Combine milk, water, bouillon, 1 tsp salt and bring to boil. 
  5. Reduce heat to low, add grits, stir well and cover with lid for 20 minutes. Once done, take off the heat, but keep warm.
  6. Brown Alaska Sausage with 2 tbsp oil in deep ceramic sauté pan, remove sausage from pan and set aside, but leave oil.
  7. Add onions and red pepper to pan, sauté on medium/low for 10 minutes, stirring frequently.
  8. Add garlic and Cajun seasoning and sauté for approx. 1 minute.
  9. Add flour and stir frequently, until flour taste is cooked out – about 1 minute.
  10. Add white wine, deglaze pan. 
  11. Add tomatoes, cook down for approx. 5 minutes.
  12. Taste now and season, as needed.
  13. Add Ak Sausage back, add shrimp and let cook for approx. 8-12 minutes, until shrimp is cooked. 
  14. Before serving add cream to sausage and shrimp sauce.
  15. Add cheese to grits, mixing well.
  16. Fry eggs in oil, over easy.
  17. Plate: grits, drizzle a little olive oil, Shrimp and Sausage sauce, egg on top, garnish with chives.
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