Gulf Shrimp & Stone Ground Grits Recipe

Bring liquids to a simmer

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot is at a bare simmer. Cook, stirring frequently (every few minutes to prevent sticking), until thick and tender, about 25–35 minutes for stone-ground grits. If grits thicken too much, add a few tablespoons of hot water or milk to loosen.

Finish and season

When grits are tender, stir in 3 tbsp unsalted butter, 1 cup grated sharp cheddar, 1 tbsp extra butter (optional), 0.5 tsp black pepper and adjust salt to taste. Keep covered on very low heat while you prepare the shrimp, stirring occasionally.

Prep shrimp

Pat 1 lb peeled and deveined Gulf shrimp dry with paper towels. Season lightly with 0.5 tsp kosher salt, 0.25 tsp freshly ground black pepper and 0.25 tsp smoked paprika. Set aside.

Brown sausage

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 4 oz sliced andouille or smoked sausage. Sear sausage until browned and slightly crisp at the edges, about 3–4 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.

Sauté vegetables

Reduce heat to medium, add 2 tbsp unsalted butter to the pan with the sausage fat. Add 1/2 cup minced yellow onion, 1/2 cup diced celery and 1/2 cup diced green bell pepper. Cook, stirring, until softened, 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Deglaze the pan with 1/4 cup white wine (or skip and use 1/4 cup chicken stock), scraping up browned bits. Add 1/2 cup chicken stock, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika and 0.25 tsp cayenne. Simmer gently 2–3 minutes to meld flavors.

Finish sauce and cook shrimp

Return the browned sausage to the pan. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size). Stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt, pepper or more hot sauce as desired.

Spoon a generous portion of hot cheesy grits into shallow bowls. Top with a ladle of the shrimp and sausage mixture, ensuring some sauce runs into the grits.

Garnish with 2 tbsp sliced scallions, optional 2 tbsp grated Parmesan, and additional chopped parsley if desired. Serve with lemon wedges for squeezing and extra hot sauce at the table.