Shrimp And 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 kosher salt.

Add grits and cook

Slowly whisk in 1 cup stone-ground grits to the simmering liquid. Reduce heat to low, cover partially, and cook, stirring occasionally, until thick and tender, about 20–30 minutes (follow package for exact time). If grits become too thick, add up to 1/2 cup extra water or milk to reach a creamy texture.

Finish with cheese and egg

Remove from heat. Stir in 3 tbs unsalted butter until melted. Add 1 1/2 cups grated sharp cheddar and 1/4 cup grated parmesan, stirring until smooth. Temper the beaten egg: stir a few spoonfuls of hot grits into the beaten egg, then quickly stir the warmed egg back into the pot to enrich the grits. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste.

Set in pan to cool

Lightly oil an 8x8-inch or similar baking pan with 1 tsp olive oil. Pour the hot cheesy grits into the pan, spread evenly, and press smooth. Let cool at room temperature for 20 minutes, then refrigerate 30–45 minutes until firm (can chill longer). This creates the grit cake that can be cut and seared.

Cut and pan-sear grit cakes

When firm, invert pan onto a cutting board and cut grits into 6 equal squares (or rounds with a biscuit cutter). Heat a nonstick skillet over medium-high and add 1 tbs olive oil or 1 tbs butter. Working in batches if needed, sear grit cakes 2–3 minutes per side until golden-brown and crisp. Keep warm in a low oven (200°F / 95°C) while you prepare the shrimp.

Prep shrimp

Pat 1 lb peeled and deveined large shrimp dry with paper towels. Toss with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/8 tsp cayenne, and 3/4 tsp old bay to lightly season. Set aside for 5–10 minutes.

Cook sausage and aromatics

In a large skillet over medium heat, add 1 tbs olive oil and 2 tbs unsalted butter. Add 1/2 cup sliced andouille or smoked sausage and cook until browned, about 3–4 minutes. Add 1/2 cup finely chopped yellow onion, 1/2 cup diced red bell pepper, and 1/4 cup diced celery. Sauté until vegetables are softened, about 4–5 minutes. Add 3 minced garlic cloves and 1 tbs tomato paste; cook, stirring, 1 minute until fragrant and tomato paste darkens slightly.

Make pan sauce

Deglaze the pan with 1/2 cup low-sodium chicken broth, scraping brown bits from the bottom. Stir in 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and bring to a gentle simmer. Taste and adjust seasoning — add up to 1/4 tsp additional salt if needed.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook undisturbed about 1.5–2 minutes per side (depending on size) until shrimp turn opaque and develop slight sear. Spoon pan sauce over shrimp as they cook so they finish glazed.

Finish

Remove pan from heat and stir in 2 tbs chopped fresh parsley and a small knob (about 1 tbs) additional butter if desired to enrich the sauce. Stir to coat shrimp and sausage. Adjust hot sauce or lemon to taste.

Place one or two seared grit cakes on each plate. Spoon the sauced shrimp and pieces of sausage over the grit cake. Garnish with sliced scallions, extra grated cheese if desired, chopped parsley, and lemon wedges. Serve immediately.