Shrimp And Grits Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil with 1/2 teaspoon of the salt. Use moderate heat to avoid scalding the milk.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot maintains a gentle simmer. Cook, stirring frequently (every 2–3 minutes), until the grits thicken and become creamy, about 20–25 minutes for stone-ground grits. For quicker grits follow package time but stir to avoid lumps.

Finish grits

When grits are tender and creamy, remove from heat. Stir in 3 tablespoons unsalted butter, 1 cup grated sharp cheddar, remaining 1 teaspoon salt (adjust to taste), 1/2 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Taste and adjust seasoning. Keep covered and warm over very low heat, stirring occasionally to prevent skin forming.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Cajun seasoning, and 1/2 teaspoon smoked paprika. Set aside for 5 minutes.

Cook sausage

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add 4 oz sliced andouille or smoked sausage and cook, stirring occasionally, until browned and some fat has rendered, about 4–5 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add 1 minced shallot and sauté 2–3 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to burn.

Deglaze and make sauce

Pour in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits. Stir in 1 tablespoon Worcestershire sauce, 2 tablespoons fresh lemon juice, 1/2 teaspoon hot sauce, remaining 1/2 teaspoon smoked paprika, and remaining 1/2 teaspoon Cajun seasoning. Allow the sauce to simmer and reduce slightly for 2–3 minutes.

Cook shrimp

Return the browned sausage to the pan and stir. Add the seasoned shrimp in a single layer and cook undisturbed for about 1–2 minutes until the underside turns pink. Flip shrimp and cook another 1–2 minutes until just cooked through and opaque (internal temp ~120–130°F). Do not overcook.

Finish sauce

Stir in 2 tablespoons chopped fresh parsley and 2 thinly sliced green onions. Taste and adjust seasoning with up to 3/4 teaspoon additional salt and up to 1/4 teaspoon black pepper as needed. If you prefer a slightly thicker sauce, simmer 1–2 minutes more to reduce; for a silkier finish, stir in an extra teaspoon of butter off heat.

Spoon a generous portion of the warm cheesy grits into shallow bowls.

Top each bed of grits with a portion of the shrimp, sausage, and sauce, spooning some of the pan sauce over the grits so it soaks in.

Garnish with extra chopped parsley, sliced green onions, and lemon wedges. Serve immediately, passing extra hot sauce at the table.