Creole Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat.

Whisk in grits

Slowly whisk in 1 cup stone-ground white grits. Reduce heat to low and cook, stirring frequently, until thick and tender, about 20–25 minutes (check package for time; stone-ground takes longer).

Finish grits

Stir in 2 tablespoons butter, 2 tablespoons chopped pimento-stuffed olives, 1 cup shredded white cheddar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste. Keep warm over very low heat, stirring occasionally.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels. Toss shrimp with 1 tsp cajun seasoning, 1 tsp paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Set aside for 5 minutes.

Brown sausage

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 oz sliced andouille sausage and cook until browned and fat renders, about 4–5 minutes. Transfer sausage to a plate, leaving drippings in the pan.

Sauté aromatics & vegetables

Reduce heat to medium and add 1 tablespoon butter to the skillet with sausage drippings. Add 2 tablespoons minced shallot and sauté 1–2 minutes until soft. Add 1/2 cup diced red bell pepper and 1 cup halved cherry tomatoes; cook until peppers soften and tomatoes begin to release juices, about 3–4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Cook shrimp

Push vegetables to the side, return sausage to the pan, and increase heat to medium-high. Add seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Do not overcook. Remove shrimp and sausage-veg mixture together to plate or keep in pan off heat while you make the sauce.

Deglaze

With skillet over medium heat, pour in 1/2 cup dry sherry to deglaze the pan, scraping up browned bits. Allow the sherry to reduce by about half, ~2–3 minutes.

Add stock and cream

Add 1/2 cup low-sodium chicken stock and 3/4 cup heavy cream. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon hot sauce if using. Bring to a gentle simmer.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry; whisk into simmering sauce and cook 1–2 minutes until slightly thickened to coat the back of a spoon.

Finish sauce

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice. Taste and adjust salt and pepper as needed. Return shrimp, sausage, and vegetables to the skillet and warm through for 30–60 seconds so everything is coated in the sauce.

Divide pimento white cheddar grits among 4 shallow bowls (about 1/2 cup cooked grits per serving as base). Spoon the shrimp, andouille and warm Cajun sherry cream over the grits.

Garnish with remaining chopped parsley, a grind of black pepper, and a lemon wedge. Serve immediately.