Award-winning Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp kosher salt.

Add grits

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low immediately to maintain a bare simmer and prevent splattering.

Cook low and slow

Cook, stirring frequently with a wooden spoon, until grits are thick and tender, 25–35 minutes (stone-ground vary). If they thicken too much, stir in up to 1/2 cup extra milk or water.

Finish and season

Off heat, stir in 3 tbs unsalted butter, 1 cup shredded sharp cheddar, 2 tbs cream (optional), 1/2 tsp black pepper and adjust salt to taste (about 1.5 tsp total). Keep warm, cover and set aside.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry and toss with 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/4 tsp smoked paprika, and 1/8 tsp cayenne. Set aside while you cook the sausage and aromatics.

Cook andouille sausage

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 8 oz sliced Cooper River Farms andouille and cook until browned and crisped at edges, about 4–5 minutes. Transfer sausage to a plate leaving rendered fat in pan.

Sauté vegetables and Tasso

Reduce heat to medium. Add 1 tbs unsalted butter to the pan with the rendered sausage fat. Add 1 small thinly sliced sweet onion, 1/2 green bell pepper and 1/2 red bell pepper (julienned). Sauté until softened and beginning to caramelize, 6–8 minutes. Add 3 cloves minced garlic and 3 oz finely diced Tasso ham; cook 1–2 minutes more until fragrant.

Deglaze and season

Pour in 1 tsp hot sauce (optional) and 1/4 cup dry white wine to deglaze, scraping up browned bits. Let wine reduce by half, about 1–2 minutes. Stir in 1/2 tsp smoked paprika, 1/4 tsp cayenne, 3/4 tsp kosher salt and 1/2 tsp black pepper.

Cook shrimp quickly

Return the browned andouille to the pan. Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook until pink and just opaque, about 1–2 minutes per side depending on size. Avoid overcooking. Taste and adjust seasoning.

Finish with herbs

Stir in 2 tbs chopped fresh parsley and 2 tbs sliced green onions. Remove from heat and keep warm.

Make a roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs all-purpose flour and cook, stirring constantly, until the roux is golden and smells slightly nutty, about 2–3 minutes.

Build gravy

Whisk in 2 cups low-sodium chicken stock gradually to avoid lumps. Add 1 tbs reserved Tasso drippings or small diced reserved pieces, 1 tsp Worcestershire, and 1 tsp creole seasoning. Bring to a simmer and cook until slightly thickened, about 4–6 minutes.

Adjust and finish

If using, stir in remaining 1/4 cup white wine for brightness and simmer 1 minute. Season with 1/4 tsp black pepper and additional salt if needed. Strain if a silky gravy is desired. Keep warm.

Divide warm grits among 4 shallow bowls (about 3/4–1 cup grits per serving). Spoon a generous portion of the shrimp, andouille, onion and pepper mixture over the grits.

Ladle 2–3 tablespoons of the warm Tasso gravy over the shrimp and grits on each portion. Garnish with extra chopped parsley and sliced green onions. Serve immediately with hot sauce on the side.