Note: I was sent a jar of Sarge’s Shrimp and Grits Sauce, Yellow Stone Ground Grits, and Seafood Seasoning in order to make this post Opinions are mine alone.
If I see Shrimp and Grits on a Menu, you better believe I am ordering it! Despite this, (and inexplicably despite feeling fine about making shrimp and grits separately), I’ve always been a bit hesitant to make shrimp and grits at home.
So when I was contacted by Sarge’s to try their sauce, I jumped at the chance. Sarge’s sauce is made by Chef Julius West in Raleigh, NC. The sauce is a unique take on a classic Southern dish that has been a staple in the region for generations. Sarges Shrimp & Grits Sauce is a savory, rich, and versatile sauce that can be used as a marinade, a dipping sauce, or a cooking ingredient. Made with high-quality ingredients, including fresh shrimp, butter, and spices, our sauce is the perfect addition to any seafood, meat, or vegetable dish.
Sarge’s Low Country Shrimp and Grits Sauce is a delicious and savory combination of aromatic spices with a hint of fire to spice things up. The sauce blends together chicken broth, all purpose flour, garlic, vegetable oil, hot sauce, Sriracha, bell peppers, Worcestershire sauce, salt, and a special blend of herbs and spices.
With the help of Sarge’s sauce, this recipe for Shrimp and Grits can be made in just 20 minutes!
Ingredients:
- 1 cup heavy cream
- 1 cup yellow stone ground grits, such as Sarge’s Yellow Stone Ground Grits
- 4 tablespoons unsalted butter
- 6 oz (1/2 jar) Sarge’s Low Country Shrimp and Grits Sauce
- 1/4 to 1/2 cup chicken broth
- 1 cup uncooked shrimp (medium or larger)
Begin by making your grits. Add three cups of water to a pot over high heat. Bring to a boil.
Once boiling, add one cup of heavy cream, then whisk in one cup of stone ground grits.
Add in 4 tablespoons butter.
Reduce heat to a low simmer and let cook for 15 to 20 minutes, or until the liquid is absorbed.
While the grits cook, add half a jar of Sarge’s Low Country Shrimp and Grits Sauce to a large saute pan over medium-high heat. Add in the chicken broth little by little, whisking to combine until the mixture reaches your desired consistency.
Once the sauce is heated through and steaming, add in your shrimp. Cook for 1 1/2 minutes on each side, or until pink and cooked through.
To serve, spoon some grits into a bowl and top with some shrimp. Drizzle with some of the sauce and dig in!
Sarge’s sauce is absolutely delicious, and this dish is so easy to cook up. We’ve made this a regular staple in our home for quick weeknight dinners or for brunch at home.
Want to try it yourself? Check out Sarge’s website!
What do you think?