Shrimp-n-grits Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp kosher salt to the liquid.

Whisk in grits

Slowly whisk in 1.5 cups stone-ground grits, reduce heat to low so the pot is at a gentle simmer, and stir to combine so no lumps form.

Cook low and slow

Cook the grits, uncovered or partially covered, stirring frequently, for 20–30 minutes until they are thick and the grains are tender. If they become too thick, add up to 1/2 cup additional milk or water, a little at a time.

Finish with cheese and butter

Remove from heat. Stir in 3 tbsp unsalted butter, 1 cup grated sharp cheddar, and 2 oz softened cream cheese until fully melted and smooth. Taste and season with 1/2 tsp freshly ground black pepper and adjust salt if needed. If desired, stir in 1 tsp hot sauce for a touch of heat.

Keep warm

Cover and keep warm on the lowest heat (or hold in a warm oven at 200°F / 95°C) while you prepare the shrimp so the grits don't firm up.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Brown sausage

In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When hot, add 4 oz sliced andouille or smoked sausage and cook 3–4 minutes until browned and slightly crisp on the edges. Remove sausage to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add remaining 1 tbsp butter to the skillet. Add 1 minced small shallot and sauté 1–2 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute to deepen the flavor.

Deglaze and build sauce

Add 3 tbsp low-sodium chicken stock to deglaze the pan, scraping up browned bits. Stir in 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tsp chopped fresh thyme. Simmer 1–2 minutes to meld flavors.

Cook shrimp

Return the browned sausage to the skillet. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side (depending on size) until shrimp are opaque and just cooked through. Avoid overcooking. Taste the sauce and adjust seasoning with up to 1/4 tsp additional salt if needed.

Finish with herbs

Stir in 2 tbsp chopped fresh parsley and remove from heat. If the sauce is too thin, simmer 30–60 seconds longer; if too thick, add 1–2 tbsp water or stock. Squeeze a little extra lemon juice to brighten if desired.

Spoon a generous portion of the cheesy grits onto each plate (about 3/4 to 1 cup per serving). Top with the shrimp and sausage mixture, spooning some of the pan sauce over the grits.

Garnish with thinly sliced green parts of 2 scallions, an extra 1 tbsp chopped parsley, and lemon wedges on the side. Serve immediately so grits remain creamy.