Apple Andouille Grits with Miso Brown Butter Shrimp

  • 3 Cups-Water
  • 1 Cup-Whole Milk
  • 1 Cup-Stone Ground Grits
  • To Taste-Kosher Salt/ Black Pepper
  • 2 Cups-Cheddar Cheese
  • 4 Tablespoons-Unsalted Butter
  • 1 Link-Andouille Sausage-casing removed, chopped fine if smoked, cooked and crumbled if raw
  • 1 Each-Granny Smith Apple-fine dice
  • Optional-Pickled Hot Pepper-extra fine dice
  • 1 Pound-Shrimp-peeled/deveined


  1. Make miso brown butter according to recipe.
  2. Turn off heat, remove pot from burner and start on grits.
  3. Bring water/milk to a strong simmer and add grits.
  4. Season with salt/pepper to taste, add cheese and butter.
  5. Partially cover and cook for 30-45 minutes or until creamy and loose, stirring frequently    .
  6. Add andouille/apple/pickled pepper (if using), lower heat and keep warm.
  7. Add additional water to keep loose and creamy.
  8. While grits are cooking heat a large iron skillet over medium heat.
  9. Lightly coat shrimp with a couple tablespoons of brown butter season with salt/pepper.
  10. Place shrimp in skillet in one layer and add a couple tablespoons of brown butter.
  11. Tilt skillet to coat bottom with butter.
  12. Cook 1-2 minutes or until side down is pink.
  13. Flip, cook for 1 minute and ladle in remaining butter and remove from heat.
  14. To plate, spoon some grits on individual plates and make an indention in the middle.
  15. Add shrimp to indention, ladle brown butter over shrimp and serve.

Miso Brown Butter

  • 1 Stick-Unsalted Butter {4 ounces}
  • ¼ Cup-White Miso
  • 2 tablespoons-White Wine-Pinot Grigio


  1. Start sauce, whisk together miso, wine, crushed red pepper.
  2. Melt butter over medium low heat until fragrant, 1-2 minutes.
  3. Remove from heat and whisk in miso/wine mixture.