Shrimp & Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium heavy-bottomed saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low so mixture simmers gently; cover partially (lid ajar) and cook, stirring frequently, 20–25 minutes for stone-ground or 5–7 minutes for quick grits, until thick and creamy.

When grits are thick, stir in 3 tbs unsalted butter until melted, then add 1 cup grated sharp cheddar and 2 oz cream cheese; stir until smooth.

Season grits with 1.5 tsp kosher salt, 1/2 tsp black pepper and 1 tsp hot sauce; taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally. If too thick, loosen with up to 1/4 cup additional milk or water.

Pat 1 lb shrimp dry with paper towels. Season shrimp with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/8 tsp cayenne. Toss with 2 tbs all-purpose flour to lightly coat.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 2 tbs unsalted butter. When foam subsides and skillet is hot, add 6 oz sliced andouille or smoked sausage. Cook, stirring occasionally, 3–4 minutes until browned and some fat renders.

Add 1/2 cup finely chopped yellow onion, 1/2 cup red bell pepper and 1/4 cup chopped celery to the skillet. Sauté 3–4 minutes until vegetables soften and begin to brown.

Stir in 2 minced garlic cloves and 1 tbs tomato paste; cook 30–45 seconds until fragrant.

Sprinkle the sautéed mixture with the remaining 2 tbs flour and stir to absorb fat; cook 1 minute to remove raw flour taste.

Slowly pour in 1 cup low-sodium chicken broth while stirring to form a smooth sauce. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Stir in 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce. Taste and adjust salt/pepper.

Push the sauce to the side of the pan and add the seasoned, floured shrimp in a single layer. Cook undisturbed 1–1.5 minutes until the shrimp begin to curl and turn pink; flip and cook another 30–60 seconds until just cooked through. Alternatively, remove and cook shrimp separately in same skillet to avoid overcooking.

Return any juices to the sauce; stir in 2 tbs chopped fresh parsley and 2 tbs sliced scallions. Remove pan from heat and keep warm.

Ladle warm grits into shallow bowls (about 3/4 cup grits per serving). Spoon shrimp and sauce over the grits, dividing evenly.

Top each bowl with optional 1/4 cup extra grated cheddar, a sprinkle of chopped parsley, sliced scallions and a lemon wedge on the side. Serve immediately.