Who Dat Shrimp & Grits Recipe

Bring liquids to a simmer

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

Whisk in grits

Slowly whisk in 1 cup stone-ground grits to prevent lumps. Reduce heat to low so the liquid is barely simmering.

Cook until tender

Cook, stirring frequently to prevent sticking, until grits are thick and tender, about 20–30 minutes for stone-ground (10–15 minutes for quick grits). If mixture becomes too thick, stir in a few tablespoons of water or milk.

Finish the grits

Remove from heat and stir in 3 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and 1/2 tsp hot sauce (optional). Keep covered and warm while you cook the shrimp.

Prep shrimp and sausage

Pat shrimp dry with paper towels and toss with 1 tsp creole/Cajun seasoning, 1 tsp paprika, 3/4 tsp salt and 1/2 tsp black pepper. Slice Andouille sausage into 1/4-inch rounds.

Brown the sausage

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced Andouille and cook, stirring occasionally, until browned and some fat renders, about 4 minutes. Transfer sausage to a plate, leaving the rendered fat in the pan.

Sauté aromatics

Reduce heat to medium, add 2 tbs unsalted butter to the skillet with sausage fat. Add minced garlic (4 cloves) and 1 finely chopped shallot and cook until fragrant and translucent, about 1–2 minutes—do not brown.

Cook tomatoes and deglaze

Add 1 cup diced tomato to the pan and cook 2–3 minutes until tomatoes soften. Pour in 2 tbs fresh lemon juice and 1 tsp hot sauce (optional) to deglaze, scraping up any browned bits from the pan.

Cook the shrimp

Return the browned Andouille to the skillet and push ingredients to the sides to make space. Add shrimp in a single layer and cook without moving for 1–2 minutes until the underside is pink and opaque at the edges. Flip shrimp and cook another 1–2 minutes until just cooked through (internal temp ~120–130°F).

Finish the sauce

Stir everything together and add remaining 1 tbs unsalted butter, 2 tbs chopped fresh parsley, and 2 sliced green onions. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Divide warm grits among 4 shallow bowls (about 1/2 cup grits per serving). Spoon the shrimp-and-sausage mixture over the grits, making sure to include some of the flavorful pan sauce.

Garnish each bowl with chopped chives or extra sliced green onions (about 1/2 tbs per bowl), a sprinkle of parsley, a lemon wedge, and an optional drizzle of melted butter.

Serve immediately, offering hot sauce at the table for diners who want extra heat.