Shrimp & Grits Recipe

Bring liquid to a boil

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1.5 tsp salt.

Cook the grits

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 20–25 minutes (follow package if different). If grits thicken too much, add up to 1/2 cup hot water or milk to reach desired creaminess.

Finish with butter and cheese

Stir in 3 tbs unsalted butter until melted. Remove from heat and fold in 1 cup smoked gouda and 1/2 cup sharp cheddar until fully melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Cover and keep warm on lowest heat setting or a warm oven (200°F / 95°C).

Prep and season shrimp

Pat 1 lb peeled and deveined Georgia shrimp dry with paper towels. Toss shrimp with 2 tsp Creole/Cajun seasoning, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest 5 minutes.

Brown the andouille

Heat a large skillet over medium-high heat and add 2 tbs olive oil. Add 8 oz sliced andouille sausage in a single layer and cook, turning occasionally, until browned and slightly crisp, about 4–5 minutes. Transfer sausage to a plate leaving rendered fat in skillet.

Sauté vegetables

Add 1 tbsp unsalted butter to the skillet with the rendered sausage fat. Add 3/4 cup sliced red onion and 1.5 cups mixed julienned bell peppers (combined red, yellow, green). Sauté over medium-high heat until softened and slightly caramelized, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Cook the shrimp

Push vegetables to the side of the skillet, increase heat to high, add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side until pink and just opaque (internal temp 120–130°F for best tenderness). Spoon vegetables and sausage back in with the shrimp and toss to combine. Remove from heat and keep warm.

Make a roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs finely minced shallot and cook 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Sprinkle in 1 tbs all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste.

Build the sauce

Gradually whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer and allow to thicken slightly for 2–3 minutes. Stir in 1/2 cup heavy cream, 1 tsp Creole seasoning, 1/2 tsp smoked paprika, 1 tsp tomato paste, and 1/2 tsp (or to taste) hot sauce. Simmer 2–3 more minutes until sauce coats the back of a spoon.

Finish and season

Remove from heat and stir in 1 tsp lemon juice and 1 tbsp chopped parsley. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper as needed. Keep warm until serving.

Plate 1 to 1 1/4 cups of cheesy grits per serving in shallow bowls (see servings). Spoon a generous portion of the shrimp, andouille and pepper mixture over the grits.

Ladle 2–3 tablespoons of the Creole Cajun cream sauce over the shrimp and grits. Garnish with 2 tbs chopped green onions and 1 tbsp chopped parsley per recipe. Serve with lemon wedges and additional hot sauce on the side.

Serve immediately while hot.