Shrimp & Grits Recipe

Prepare the Grits

In a medium saucepan, bring 4 cups of water to a boil. Stir in the Adluh stone ground grits, reduce the heat to low, and cook, stirring occasionally, for about 20-25 minutes or until the grits are thick and creamy. Stir in 1 tablespoon of butter and season with salt and pepper to taste.

Cook the Sausage

In a large skillet, heat 1 tablespoon of butter over medium heat. Add the sliced smoked andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.

Sauté the Shrimp

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Then, add the peeled and deveined shrimp, paprika, salt, and black pepper. Sauté until the shrimp are pink and cooked through, about 3-4 minutes.

Make the Tomato Jus

Add the tomato juice to the skillet with the shrimp and sausage. Stir well and simmer for an additional 2-3 minutes to let the flavors meld.

Serve

Spoon the creamy grits into bowls and top with the shrimp and sausage mixture. Garnish with chopped green onions.