Shrimp & Grits Recipe

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup coarse stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes (consult package for exact time).

Stir in 3 tablespoons unsalted butter, 3 tablespoons finely grated Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust seasoning to taste and keep warm over very low heat, stirring occasionally.

Prepare the shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Toss shrimp with 2 teaspoons olive oil so seasoning will adhere.

Make the blackening spice

In a small bowl combine 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp cayenne pepper, 3/4 tsp salt and 1/4 tsp black pepper. Mix well.

Season the shrimp

Sprinkle the blackening spice evenly over the shrimp and toss to coat all sides. Let sit 5 minutes for flavors to adhere.

Cook the shrimp

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or nonstick spray if needed. Add shrimp in a single layer (work in two batches if necessary). Cook until opaque and charred at the edges, about 1.5–2 minutes per side. Transfer cooked shrimp to a plate and keep warm.

Brown the sausage

In the same skillet used for the shrimp (wipe out if burnt but keep fond), add 6 oz sliced andouille sausage over medium heat and cook until browned and some fat renders, about 3–4 minutes. Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon fat in the pan (add 2 tbsp butter if there isn't enough fat).

Make roux and vegetables

Add 2 tablespoons unsalted butter to the pan. When melted, stir in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1–2 minutes until the roux is fragrant and slightly nutty but not burnt. Add 1/2 cup finely chopped yellow onion, 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped celery and cook until softened, about 3–4 minutes. Stir in 1 teaspoon minced garlic and 1 tablespoon tomato paste and cook 30–60 seconds.

Finish the gravy

Slowly whisk in 1 cup low-sodium chicken stock until smooth. Add the browned andouille back to the pan along with 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently until the gravy thickens to a saucy consistency, about 4–6 minutes. Taste and adjust seasoning.

Spoon warm Parmesan grits into shallow bowls (about 1 cup grits per serving).

Top each bed of grits with a generous ladle of andouille Creole gravy, arranging several blackened shrimp on top.

Garnish with 3 tablespoons thinly sliced scallions, 1 tablespoon chopped parsley if using, and serve with lemon wedges to squeeze over the shrimp. Serve immediately.