Shrimp And Grits Recipe

Bring liquids to a boil

In a medium saucepan, combine 4 cups water and 1 cup whole milk. Bring to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the mixture simmer gently; cover partially and cook, stirring frequently to prevent lumps and sticking, until tender. For stone-ground grits this is typically 20–30 minutes; for quick grits, 5–7 minutes. Adjust cook time to the grits you use.

Finish and season

When grits are thick and creamy, remove from heat and stir in 3 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until incorporated and melted. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp hot sauce (optional). Keep warm over very low heat, stirring occasionally, or cover and set aside while you make the shrimp.

Prepare shrimp

Pat 1 lb shrimp dry with paper towels and season lightly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp cayenne (adjust to taste).

Sear sausage (if using)

In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. Add 1/2 cup sliced andouille or smoked sausage and cook until browned and some fat renders, about 3–4 minutes. Transfer sausage to a plate and leave the oil in the pan.

Cook aromatics

Reduce heat to medium, add remaining 1 tbs butter to the skillet. Add 1/2 small finely chopped yellow onion, 1/4 green bell pepper and 1 stalk chopped celery. Sauté until softened, about 4–5 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Deglaze and make sauce

Pour in 1/4 cup dry white wine (or extra chicken stock) to deglaze, scraping up browned bits. Allow wine to reduce for 1–2 minutes. Add 1/2 cup chicken stock, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and the reserved sausage plus any accumulated juices. Stir and simmer 2–3 minutes to meld flavors and slightly reduce.

Finish shrimp

Return heat to medium-high. Add the seasoned shrimp in a single layer and cook until pink and opaque, about 1–2 minutes per side depending on size. Stir gently so shrimp coat with sauce. Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.

Add herbs and rest briefly

Turn off the heat and stir in 2 tbs chopped fresh parsley and the sliced green onions. If you like a slightly glossy, richer sauce, stir in a small knob of butter (about 1 tbs) right before serving.

Assemble

Spoon a generous portion of the warm cheesy grits into shallow bowls. Top with several shrimp and ladle some of the pan sauce and sausage over the grits. Garnish with additional chopped parsley and sliced green onion. Serve immediately with lemon wedges on the side.