Name: southern comfort kitchen San Pedro Squares Full Pan Of Shrimp And Grits Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups stone-ground (or coarse) yellow grits; 6 cups water; 1 cups whole milk; 4 tbsp unsalted butter; 1.5 cups sharp cheddar cheese, grated; 2 oz cream cheese, softened; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 lbs large shrimp, peeled and deveined (16/20 count); 2 tbsp olive oil; 3 tbsp unsalted butter; 12 oz andouille or smoked sausage, sliced 1/4-inch; 1 each yellow onion, medium, finely diced; 1 each red bell pepper, seeded and diced; 2 each celery stalks, diced; 4 cloves garlic cloves, minced; 2 tbsp tomato paste; 0.5 cups dry white wine (or low-sodium chicken broth); 1 cups low-sodium chicken broth; 1 tbsp Worcestershire sauce; 1 tsp hot sauce (e.g., Tabasco or Crystal); 1 tsp smoked paprika; 1 tbsp Cajun or Creole seasoning; 2 tbsp fresh lemon juice; 0.25 cups chopped fresh parsley; 0.5 cups chopped green onions (scallions); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups grated Parmesan (optional); 2 tbsp additional chopped parsley

Method

Grits

1
Bring liquids to a simmer
In a large heavy-bottomed pot (enough to hold the final full pan), bring 6 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir to prevent scorching.
2
Add grits and cook
Slowly whisk in 2 cups stone-ground grits. Reduce heat to low so the mixture maintains a low simmer. Cook, stirring frequently with a wooden spoon or heatproof spatula, until very thick and the grains are tender — about 25–35 minutes for stone-ground grits. If mixture becomes too stiff, add a few tablespoons of water or milk to loosen while cooking.
3
Finish and season
When grits are tender and creamy, remove from heat and stir in 4 tablespoons unsalted butter, 1.5 cups grated sharp cheddar, 2 ounces cream cheese, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep covered and warm. If you plan to transfer to a baking pan, stir until very smooth and spreadable (add up to 1/4 cup extra milk if needed).

Shrimp & Sauce

4
Prepare shrimp
Pat 3 lbs peeled and deveined shrimp dry with paper towels, then lightly season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon Cajun seasoning (from the ingredient amount). Set aside for 10 minutes while you build the sauce.
5
Brown sausage and sauté aromatics
Heat 2 tablespoons olive oil and 3 tablespoons unsalted butter in a large skillet over medium-high heat. Add 12 ounces sliced andouille or smoked sausage and cook until browned around the edges, about 5–6 minutes. Remove sausage to a plate, leaving rendered fat in the pan. Add the diced onion, red bell pepper, and celery to the pan and sauté until softened, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant.
6
Build sauce
Stir in 2 tablespoons tomato paste and cook 1 minute. Deglaze the pan with 1/2 cup dry white wine (or 1/2 cup chicken broth) scraping up browned bits; reduce by about half, 1–2 minutes. Add 1 cup low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, and 1 teaspoon smoked paprika. Bring to a simmer and let the sauce reduce slightly for 3–5 minutes until slightly thickened.
7
Cook shrimp
Return the browned sausage to the skillet and stir. Add the seasoned shrimp in a single layer and cook undisturbed for about 1.5–2 minutes, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes depending on size). Squeeze in 2 tablespoons fresh lemon juice and stir in 1/4 cup chopped fresh parsley and 1/2 cup chopped green onions. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Assembly & Finishing

8
Assemble full pan
Preheat oven to 375°F (190°C) if you want a lightly baked finish (optional). In a full-size (or large 9x13-inch) oven-safe baking dish, spread the warm creamy grits in an even layer about 1–1.5 inches thick. Spoon the shrimp, sausage, and sauce evenly over the grits, making sure to include plenty of sauce so the grits absorb flavor. If the sauce seems thin, spoon more of it over the grits.
9
Optional bake
Sprinkle 1/2 cup grated Parmesan evenly over the top and bake in the preheated oven 12–15 minutes until warmed through and cheese is melted and slightly golden. (If you prefer no bake, simply omit this step and serve immediately.)
10
Garnish and serve
Remove from oven, sprinkle additional 2 tablespoons chopped parsley and extra chopped green onions if desired. Serve with lemon wedges on the side for squeezing. Transfer directly to the table and serve family-style so guests can spoon shrimp and sauce over grits.

Full Pan Of Shrimp And Grits Recipe

Ingredients

Grits

Shrimp & Sauce

Finishing & Garnish

Method

Grits

Bring liquids to a simmer

Add grits and cook

Finish and season

Shrimp & Sauce

Prepare shrimp

Brown sausage and sauté aromatics

Build sauce

Cook shrimp

Assembly & Finishing

Assemble full pan

Optional bake

Garnish and serve

More from southern comfort kitchen San Pedro Square