Shrimp, Andouille And Grits Recipe

In a medium saucepan, bring 2 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 teaspoon salt.

Gradually whisk in 1 cup quick-cooking stone-ground grits. Reduce heat to low and cook, stirring frequently, 5–7 minutes until thick and creamy (follow package time if using different grits).

Remove from heat and whisk in 2 tablespoons unsalted butter, 1 cup shredded sharp cheddar, and 1/4 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon black pepper. Keep covered and warm while preparing shrimp.

Pat 1 lb shrimp dry and season lightly with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of Creole seasoning (from the 1 tablespoon).

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add 8 oz sliced andouille sausage and brown 2–3 minutes per side until crisp at edges. Transfer sausage to a plate and reserve drippings in the pan.

Add 1 tablespoon unsalted butter to the skillet with the reserved drippings. Add 1/2 cup diced onion, 1/2 cup diced green pepper, and 1/2 cup diced celery. Sauté 4–5 minutes until softened and translucent.

Stir in 2 teaspoons minced garlic and cook 30 seconds until fragrant. Add 1 tablespoon tomato paste and 1 cup chopped fresh tomatoes; cook 2 minutes, stirring to combine.

Pour in 1/2 cup chicken broth, then add 1 tablespoon Creole/Cajun seasoning, 1/2 teaspoon smoked paprika, and 1 teaspoon hot sauce. Stir, bring to a gentle simmer and allow sauce to reduce 2–3 minutes to slightly thicken.

Return browned andouille to the skillet. Add the seasoned shrimp in a single layer and cook 2 minutes, then flip shrimp and cook another 1–2 minutes until pink and opaque (shrimp cook quickly—do not overcook).

Stir in 1 teaspoon fresh lemon juice and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with up to 1/4 teaspoon additional salt or more hot sauce/Creole seasoning if desired.

Divide the cheesy grits evenly among 4 shallow bowls (about 1/2 cup cooked grits per serving base). Spoon the Creole shrimp and andouille mixture over the center of each portion of grits.

Drizzle approximately 1/2 tablespoon BBQ sauce over each plated portion in a thin zigzag to add sweet-smoky contrast.

Top each bowl with 1 tablespoon diced fresh tomato, a sprinkling of chopped green onions, and a little extra parsley. Serve with lemon wedges on the side for squeezing.

Serve immediately while hot.