Shrimp + Grits Recipe
Make Shrimp + Grits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheesy Grits
Shrimp and Sauce
Method
Cheesy Grits
- 1
- 2
Add grits
Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so mixture simmers gently (not a hard boil) to prevent splattering.
- 3
- 4
Finish with butter and cheese
Remove pan from heat and stir in 2 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until fully melted and smooth. Taste and adjust seasoning with 1 tsp freshly ground black pepper, 1 tsp kosher salt (adjust to taste), and 1 tsp hot sauce if using.
- 5
Keep warm
Cover and keep warm on very low heat while you prepare the shrimp, or transfer to a warm serving bowl.
Shrimp and Sauce
- 6
Prep shrimp
Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp smoked paprika (if using), and 2 tbs flour until evenly coated. Set aside for 5 minutes.
- 7
Cook sausage (optional)
In a large skillet over medium-high heat add 1 tbs olive oil. Add 4 oz sliced andouille or kielbasa and cook until browned and slightly crisp, about 3–4 minutes. Transfer sausage to a plate and leave rendered fat in skillet.
- 8
Sear shrimp
Add remaining 1 tbs olive oil and 2 tbs unsalted butter to the skillet and heat until butter foams. Add seasoned shrimp in a single layer (do not overcrowd; cook in batches if necessary). Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and keep warm. Remove any excess fat if necessary, leaving about 1–2 tbs in the pan.
- 9
Build sauce
Reduce heat to medium. Add the reserved rendered fat (and any juices), then add the finely minced shallot (1 each) and cook, stirring, until softened, about 1–2 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant (do not burn).
- 10
Deglaze and finish sauce
Pour in 1/2 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom. Stir in 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce if using. Let the sauce simmer and reduce slightly for 1–2 minutes. Taste and adjust seasoning with salt and pepper.
- 11
Return sausage and shrimp
Return the cooked sausage and shrimp to the skillet and toss to coat in the sauce, heating through for about 1 minute. Stir in 2 tbs chopped fresh parsley and remove from heat.
- 12
Serve
Spoon a generous portion of the cheesy grits into shallow bowls. Top with the saucy shrimp and sausage. Garnish with chopped green onions (2 each, sliced) and an additional sprinkle of parsley or freshly cracked black pepper. Serve immediately.