Shrimp & Grits Recipe

Bring liquid to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a rolling simmer over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the mixture gently simmers. Cook, stirring frequently, until thick and tender, 20–30 minutes (stone-ground grits require longer cooking; check package for guidance).

Finish grits

When grits are creamy and cooked, stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, 2 tbs cream cheese, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Prep shrimp

Pat 1 lb shrimp dry with paper towels; season lightly with 1/4 tsp salt and 1/4 tsp black pepper. This light seasoning will be enhanced by the sauce later.

Brown sausage

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 8 oz sliced andouille and cook until browned and slightly crisp, about 4–5 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

Sauté vegetables

Reduce heat to medium. Add 1 tbs unsalted butter to the skillet if needed. Add 1/2 cup diced yellow onion, 1/2 cup diced red bell pepper, and 1/2 cup diced celery. Sauté until soft and translucent, about 5–6 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute. Deglaze with 1/4 cup dry white wine (or chicken broth), scraping up browned bits. Add 1/2 cup chicken broth, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp dried thyme, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook 3–4 minutes to meld flavors and slightly reduce.

Finish shrimp

Return the browned andouille to the skillet. Nestle the seasoned shrimp into the sauce in a single layer and cook over medium heat until shrimp turn pink and opaque, about 2–3 minutes per side depending on size. Do not overcook. Stir in 1 tbs fresh lemon juice, 2 tbs chopped parsley, and 2 tbs chopped green onions. If you want a richer sauce, swirl in 1 tbs extra butter until melted.

Portion 1/4 of the grits into shallow bowls. Spoon shrimp, andouille and sauce over the grits, making sure to include vegetables and pan sauce. Garnish with extra chopped parsley or green onions and serve with lemon wedges for squeezing. Serve immediately.