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Frequently paired with
The best thing to pair and share with SHRIMP & GRITS
Ingredients
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Grits
Creole shrimp and sauce
Method
Grits
Add grits
Slowly whisk in 1 cup stone-ground grits to the boiling liquid to prevent lumps. Reduce heat to low immediately.
Finish with butter and cheese
Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon hot sauce (optional). Taste and adjust seasoning. Keep warm on the lowest setting, stirring occasionally.
Creole shrimp and sauce
Season shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels. Toss shrimp with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne. Set aside 5 minutes.
Brown sausage and build base
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet or sauté pan over medium-high heat. Add 4 oz sliced andouille sausage and cook until browned, about 3–4 minutes. Remove sausage with a slotted spoon and set aside, leaving fat in the pan.
Cook vegetables
Add 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper and 1/2 cup diced celery (the holy trinity) to the pan. Sauté until softened and translucent, 5–6 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
Develop sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Add 14 oz crushed tomatoes, 3 cups chicken stock, 1 teaspoon Worcestershire sauce, 1 tablespoon creole seasoning, 1 bay leaf and 1 teaspoon fresh thyme leaves. Bring to a simmer, scraping up browned bits from the pan. Reduce heat and simmer gently 10–12 minutes to meld flavors and slightly thicken.
Finish sauce and cook shrimp
Return the browned andouille to the sauce. Taste and adjust salt and pepper. Add the seasoned shrimp to the simmering sauce and cook just until pink and opaque, 2–4 minutes depending on size. Do not overcook.
Brighten and garnish
Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. Remove bay leaf. Turn off heat and spoon shrimp and sauce over warm cheesy grits. Garnish with thinly sliced green onions and additional parsley if desired.