Shrimp & Grits Recipe
Andouille sauce, creamy grits, spinach, and cherry tomatoes.
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Ingredients
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Shrimp & Andouille Sauce
Creamy Grits
Vegetables & Finishing
Method
Creamy Grits
- 1
- 2
Add grits and cook
Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the grits maintain a gentle simmer. Cook, stirring frequently (more often toward the end), until thick and tender: about 20–25 minutes for stone-ground grits (10–12 minutes for quick grits). If the mixture gets too thick, add splashes of water or milk to reach a creamy consistency.
- 3
Finish grits
Off heat, stir in 2 tbsp unsalted butter, 2 tbsp cream cheese (optional), and 3/4 cup grated sharp cheddar until melted and smooth. Taste and adjust seasoning with 1/4 tsp black pepper and up to 1/4 tsp more salt if needed. Keep covered over very low heat while you make the sauce (or transfer to a warm serving bowl).
Shrimp & Andouille Sauce
- 4
Prep shrimp
Pat 1 lb shrimp dry with paper towels and season lightly with 1/4 tsp salt and a few grinds of black pepper.
- 5
Brown sausage
Slice 6 oz andouille sausage into 1/4-inch rounds. In a large skillet over medium-high heat, add 1 tbsp olive oil. When hot, add the sausage and cook until browned on both sides and a bit crisp, about 3–4 minutes. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the pan.
- 6
Sauté aromatics
Reduce heat to medium, add 2 tbsp unsalted butter to the skillet with the sausage fat. Add 1/2 cup finely diced yellow onion, 1/4 cup diced green bell pepper, and 1/4 cup diced celery (the classic trinity). Cook, stirring, until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 7
Build sauce
Stir in 1 tbsp tomato paste and cook 1 minute. Add the 14.5 oz can diced tomatoes with their juices, 1 cup chicken stock, 1 tsp smoked paprika, 1 tsp Creole/Cajun seasoning, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Stir to combine and bring to a gentle simmer. Taste and season with remaining 1/2 tsp salt and 1/4 tsp black pepper as needed.
- 8
Simmer to concentrate
Let the sauce simmer, uncovered, for 8–10 minutes to reduce slightly and concentrate flavors. If it looks too thin, continue simmering until it slightly thickens. Return browned andouille slices to the sauce and warm through.
- 9
- 10
Finish and garnish
Taste the sauce and adjust heat/salt as needed. Stir in 2 tbsp chopped fresh parsley. Keep warm for plating.
Vegetables & Plating
- 11
Wilt spinach and dress tomatoes
In a separate medium skillet, heat 1 tsp olive oil over medium heat. Add 4 cups packed baby spinach and 1 cup halved cherry tomatoes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Sauté just until the spinach is wilted and tomatoes are warmed, about 2–3 minutes. Remove from heat.
- 12
Assemble
Divide the creamy grits among 4 warmed shallow bowls (about 1/2 cup cooked grits per serving as a base). Spoon a portion of the spinach and cherry tomatoes alongside or on top of the grits. Ladle shrimp and andouille sauce over the grits (about 1/4 of the shrimp and sauce per bowl). Garnish each bowl with a sprinkle of chopped parsley and an optional lemon wedge.
- 13
Serve
Serve immediately while hot. Recommend passing extra hot sauce and cracked black pepper at the table.
