Shrimp And Grits Recipe

Bring liquid to a simmer

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

Add grits and cook

Slowly whisk in 1 cup stone‑ground grits. Reduce heat to low so the pot maintains a gentle simmer. Cook, stirring frequently with a wooden spoon or whisk, about 20–25 minutes for stone‑ground (follow package if different) until thick and creamy and the grains are tender.

Finish grits

Remove from heat and stir in 2 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until melted and smooth. Season to taste with 1/2 tsp freshly ground black pepper and additional salt if needed. Keep covered and warm; stir occasionally while preparing shrimp.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 3/4 tsp kosher salt and 1/2 tsp black pepper.

Brown sausage

In a large skillet over medium‑high heat add 1 tbs olive oil and 2 tbs unsalted butter. When foaming subsides, add 4 oz sliced andouille or smoked sausage and cook until browned, about 3–4 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.

Sweat aromatics

Reduce heat to medium. Add diced onion, 1/2 green bell pepper, and 1 celery stalk to the skillet. Cook, stirring, until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor.

Deglaze and make sauce

If using, pour 1/4 cup dry white wine to deglaze the pan, scraping up browned bits. Allow the wine to reduce by half (about 1–2 minutes). Add 1 cup low‑sodium chicken broth, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, and 1/2 tsp dried thyme. Bring to a simmer and let reduce slightly for 3–4 minutes to concentrate flavors.

Finish sauce

Return the browned sausage to the pan. Stir in 1 tbsp lemon juice and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt or hot sauce as desired.

Cook shrimp

Increase heat to medium‑high. Add seasoned shrimp in a single layer and cook without moving for about 1 minute until pink at the edges, then flip and cook another 1–2 minutes until opaque and just cooked through (total 2–3 minutes depending on size). Do not overcook. If the sauce becomes too thin, simmer briefly to reduce; if too thick, add a splash of broth.

Spoon warm cheesy grits into shallow bowls. Top each portion with a generous ladle of shrimp, sauce, and sliced sausage.

Garnish with sliced scallions, extra chopped parsley, and lemon wedges. Serve immediately, encouraging diners to squeeze a bit of lemon over the shrimp.