Shrimp & Grits Recipe

Cook grits

Bring 4 cups water and 1 cup whole milk to a boil in a medium saucepan. Add 1 tsp salt. Slowly whisk in 1 cup coarse stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes (follow package if different).

Finish grits

Stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, and 1/4 cup grated parmesan until melted and smooth. Season with 1/2 tsp black pepper. Taste and adjust salt. Remove from heat and let cool slightly for 10 minutes so mixture firms.

Chill and shape

Transfer grits to a shallow container and refrigerate 30 minutes to 1 hour until firm enough to shape. Once firm, form into six 3-inch patties (about 3/4-inch thick). Lightly dredge both sides of each grit cake in 1/2 cup all-purpose flour, shaking off excess.

Pan-fry grit cakes

Heat 3 tbs vegetable oil in a large nonstick skillet over medium heat. Fry grit cakes 3–4 minutes per side, until golden brown and crisp. Transfer to a rack or paper towel-lined plate to drain and keep warm in a low oven (200°F/95°C) while finishing other components.

Brown sausage & aromatics

In a separate skillet over medium heat, melt 1 tbs butter. Add 6 oz sliced andouille sausage and cook until browned, about 3–4 minutes. Add 1/4 cup finely diced yellow onion and 1/4 cup finely diced bell pepper; sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Make roux and deglaze

Sprinkle 1 tsp flour over the sausage-vegetable mixture and stir to coat, cooking 1 minute. Pour in 1/2 cup chicken stock, scraping any browned bits from the pan. Bring to a gentle simmer to thicken slightly.

Finish sauce

Stir in 1/2 cup heavy cream, 1/2 tsp Creole seasoning, 1/2 tsp hot sauce, 1/2 tsp fresh thyme leaves, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer on low 3–5 minutes until sauce coats the back of a spoon. Keep warm on very low heat; if it becomes too thick, thin with a tablespoon or two of stock.

Season shrimp

Pat 1 lb peeled, deveined large shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper.

Sear shrimp

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just cooked through. Add 1 tbs unsalted butter and 1 tbs lemon juice to the pan and swirl to create a gloss and slightly finish the flavor. Remove from heat and stir in 1 tbs chopped fresh parsley. Keep warm.

Sauté vegetables

While shrimp cook, heat 1 tbs olive oil in a medium skillet over medium-high heat. Add 8 oz trimmed seasonal vegetables (green beans or asparagus) and sauté 4–6 minutes until tender-crisp. Season with 1/4 tsp salt, 1/4 tsp black pepper, and optional 1/2 tsp lemon zest. Keep warm.

Plate

Place two warm cheesy grit cakes on each plate. Spoon andouille sausage cream sauce over and around the grit cakes (about 3–4 tbs sauce per cake). Arrange 4–6 sautéed shrimp on top of each plate (roughly 1/3 lb shrimp per serving). Add a portion of the vegetable of the day to the side.

Garnish

Sprinkle 2 tbs chopped scallions and 2 tbs additional grated parmesan across the shrimp and sauce. Serve immediately.