Shrimp + Duck Sausage Grits Recipe

Toast and boil

In a medium saucepan, bring 4 cups water to a rolling boil over high heat. While water heats, toast 1 cup stone-ground grits in a dry skillet over medium heat for 1–2 minutes, stirring, until nutty and aromatic (optional but adds depth).

Cook the grits

Slowly whisk the toasted (or raw) grits into the boiling water. Reduce heat to low so the grits simmer gently. Cook, uncovered or partially covered, stirring every 3–5 minutes to prevent sticking, for 20–25 minutes or until tender. If grits thicken too much, add up to 1/2 cup additional water or milk to reach a creamy consistency.

Finish with dairy and sausage

When grits are tender, stir in 1 cup whole milk, 3 tablespoons unsalted butter, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Add 1 cup grated smoked gouda and stir until fully melted and smooth. In a small skillet over medium heat, warm 8 ounces smoked duck sausage pieces for 3–4 minutes to render flavor and heat through; fold the warmed sausage into the finished grits, reserving a few pieces for topping if desired. Keep grits warm on the lowest burner while you prepare the shrimp.

Prep shrimp

Pat 12 colossal shrimp dry with paper towels and season both sides with 0.75 teaspoon kosher salt, 0.25 teaspoon black pepper, 0.5 teaspoon smoked paprika, and a light sprinkle of crushed red pepper flakes. Let sit at room temperature for 5 minutes.

Sear shrimp

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer (work in two batches if your pan is small) and cook 1.5–2 minutes per side until pink and just opaque. Remove shrimp to a plate and tent loosely with foil to keep warm.

Make pan sauce

Reduce heat to medium and add 2 tablespoons unsalted butter to the same skillet. Add 4 minced garlic cloves and 1 tablespoon minced shallot; sauté 30–45 seconds until fragrant but not browned. Pour in 1/4 cup white wine (or chicken broth) and scrape up any browned bits from the pan. Let the liquid reduce by half, about 1–2 minutes.

Finish shrimp

Stir in 2 tablespoons fresh lemon juice and 2 tablespoons chopped parsley. Return the cooked shrimp to the skillet and toss briefly in the sauce for about 30 seconds to coat and reheat. Taste and adjust seasoning with additional salt or lemon if needed.

Divide the smoked gouda duck sausage grits among 4 shallow bowls (about 3/4 cup grits per serving). Arrange 3 colossal shrimp on top of each bowl.

Top each portion with reserved sausage pieces if set aside, a sprinkle of extra grated smoked gouda and 1 tablespoon sliced chives, and a little chopped parsley. Serve immediately with lemon wedges on the side.

Estimated plating note: serve hot. Leftover grits will thicken as they cool; reheat gently with a splash of milk or water while stirring.