Texas Shrimp & Grits Recipe

Bring the chicken stock and milk to a gentle boil in a medium saucepan over medium heat.

Slowly whisk in the grits, reduce heat to low and cook, stirring often, until thick and tender: 20–25 minutes for stone-ground, 5–10 minutes for quick grits. Prevent lumps by stirring the first few minutes frequently.

When grits are thick and creamy, stir in butter, grated cheddar, and cream cheese (if using) until melted and smooth.

Season with 3/4 tsp kosher salt and 1/2 tsp black pepper; taste and adjust seasoning. Keep covered on the lowest heat or transfer to a warm bowl while you finish the shrimp.

Pat shrimp dry with paper towels. Season the shrimp with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne; toss to coat.

Lightly dredge seasoned shrimp in 2 tbs flour, shaking off excess—this gives a slight crust and helps thicken the sauce.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter.

Add the sliced andouille sausage and cook, stirring, until browned and slightly crisp around the edges, 3–4 minutes. Remove sausage to a plate and reserve rendered fat in the pan.

Reduce heat to medium, add remaining 2 tbs butter to the skillet. Add chopped onion, green pepper and celery (the trinity) and cook until softened, about 4–5 minutes.

Add minced garlic and tomato paste; cook 1 minute until fragrant.

Pour in the white wine (or 1/4 cup chicken stock) to deglaze the pan, scraping up browned bits. Let it reduce by half, about 1–2 minutes.

Stir in 1 cup chicken stock, Worcestershire sauce, hot sauce and the reserved browned sausage. Bring sauce to a simmer.

Return the shrimp to the skillet in a single layer and cook 1–2 minutes per side, until opaque and just cooked through. Spoon sauce over shrimp to finish—do not overcook.

If you prefer a slightly thicker sauce, remove the shrimp once cooked and simmer sauce 1–2 minutes to reduce; you can whisk in an extra 1 tsp butter to mount the sauce. Finish with lemon juice, chopped parsley and sliced green onions; taste and adjust salt and pepper.

Plating

Divide the cheesy grits among 4 shallow bowls or 2 large plates. Spoon the shrimp and sausage mixture over the grits, making sure to include plenty of sauce.

Garnish with extra parsley, green onions and lemon wedges on the side. Serve immediately.