Shrimp & Grits Recipe

Bring 4 cups water and 1 tsp salt to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot simmers gently; cover partially and cook, stirring occasionally, until thick and tender, 20–25 minutes (check package for exact times).

Stir in 1 cup whole milk, 2 tbsp butter, and 1 cup shredded sharp cheddar. Continue to cook 2–3 minutes more, stirring until very creamy. If grits are too thick, stir in up to 2–4 tbsp warm milk or water to reach desired consistency.

Season with 1/2 tsp black pepper and 1 tsp hot sauce (optional). Keep covered on very low heat while preparing shrimp, stirring occasionally.

Pat 1 lb shrimp dry with paper towels and toss with 1 tsp Creole seasoning, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add 6 oz sliced andouille sausage and cook 3–4 minutes until browned and slightly crisp on edges. Transfer sausage to a plate and reserve drippings in the pan.

Add the seasoned shrimp to the hot skillet in a single layer. Cook 1–2 minutes on the first side without moving, until pink at the edges; flip and add 3 minced garlic cloves and 1 finely chopped shallot. Cook another 1–2 minutes until shrimp are opaque and cooked through (total cooking time ~3–4 minutes).

Return the browned andouille to the pan, squeeze in 1 tbsp lemon juice, stir to combine, and remove pan from heat. Stir in 2 tbsp chopped parsley. Taste and adjust seasoning.

In a small saucepan over medium heat, melt 2 tbsp butter. Add 1 small finely chopped shallot and cook 2–3 minutes until softened, then add 1 minced garlic clove and cook 30 seconds until fragrant.

Sprinkle in 1 tbsp all-purpose flour and cook, stirring, 1 minute to remove raw flour taste.

Slowly whisk in 1 cup chicken stock, scraping up any browned bits, and bring to a gentle simmer. Whisk in 1 tsp tomato paste, 1 tsp Worcestershire sauce, 1/2 tsp Creole seasoning and 1/2 tsp hot sauce.

Reduce heat to low and stir in 1/2 cup heavy cream. Simmer 2–3 minutes to thicken slightly. Finish with 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning; keep warm.

If you prefer a smoother sauce, strain before serving; otherwise leave as-is for texture.

Divide the creamy grits among 4 warmed shallow bowls.

Spoon the shrimp and andouille over the grits, then drizzle 2–3 tbsp of the Creole cream sauce over each portion (use remaining sauce on the side if desired).

Garnish with sliced scallions, remaining chopped parsley, and lemon wedges. Serve immediately.