Being born and raised in Charleston, South Carolina, means I have a very high standard for shrimp and grits. It was, after all, invented hereabouts. This recipe definitely passed the test. I used locally stone ground grits (which are so good that you will be ruined for the cheap stuff at the grocery store) and fresh local shrimp from right down the road (the best shrimp I can get, in other words). I was doubtful about the andouille sausage; I thought it would be gilding the lily at first, but I shrugged my shoulders and added it in anyway. With the first bite, my doubts were layed to rest. The sausage added a wonderful smoky, meaty note to the dish that's not usually found in classic shrimp and grits. I, of course, added garlic powder and butter to the grits, because it's better that way, and sprinkled a little paprika over the whole thing, and it was perfection. Definitely a new staple recipe.
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Being born and raised in Charleston, South Carolina, means I have a very high standard for...