Shrimp & Grits Recipe

Prepare grits

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1 cup Anson Mills grits, reduce heat to low, and simmer, stirring frequently, until thick and tender — about 25–35 minutes for stone-ground grits. If mixture becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired creaminess.

Finish grits

When grits are tender and creamy, turn off heat and whisk in 3 tbs unsalted butter and 1 cup grated sharp cheddar until melted and incorporated. Adjust seasoning with additional salt and 1 tsp freshly ground black pepper. Cover and keep warm while you prepare the sausage, shrimp, and gravy.

Prepare shrimp

Pat shrimp dry with paper towels and toss with 1 tsp Cajun seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. This ensures even seasoning and a good sear.

Cook andouille

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and then the sliced andouille. Cook, stirring occasionally, until browned and slightly crisp at the edges, about 4–5 minutes. Transfer browned andouille to a plate and reserve pan with rendered fat — you will use these drippings for the gravy.

Sear shrimp

Reduce heat to medium. Add 1 tbs butter to the skillet with the andouille drippings. When butter foams, add minced garlic and cook 20–30 seconds until fragrant. Add seasoned shrimp in a single layer and cook undisturbed 1–2 minutes until pink at the edges, then flip and cook another 1 minute until opaque. Squeeze 1 tbs lemon juice over shrimp. Remove shrimp to the plate with andouille and reserve 2 tbs pan drippings to add to the gravy (if you need more fat, add extra 1 tbs butter).

Make a roux

Using the same skillet over medium heat, add 2 tbs unsalted butter and melt. Sprinkle in 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until lightly golden and nutty — this cooks out the raw flour flavor.

Build the gravy

Slowly whisk in 2 cups chicken stock, scraping up browned bits from the pan. Add 1 tbs thyme (or 1/2 tsp dried), 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, and 1/2 tsp hot sauce if using. Bring to a simmer and cook until the gravy thickens to a saucy consistency, about 4–6 minutes.

Finish gravy

Whisk in 1/2 cup half-and-half (or cream) and the reserved 2 tbs pan drippings. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. If the gravy is too thick, thin with up to 1/4 cup additional stock. Keep warm over the lowest heat setting, stirring occasionally.

Spoon a generous portion of hot cheesy grits into shallow bowls (about 3/4 cup grits per serving).

Top each bowl with a portion of andouille slices (about 1.5 oz per serving) and 4–6 shrimp, arranging them attractively.

Ladle warm lowcountry gravy over the shrimp and grits, coating the shrimp and pooling around the grits. If you prefer more gravy, add additional stock-thinned gravy.

Garnish each bowl with chopped scallion whites and greens, a sprinkle of chopped parsley, and an optional squeeze of lemon. Serve immediately.