Shrimp & Grits Recipe

Bring 2 cups water and 1 cup whole milk to a gentle simmer in a medium saucepan over medium heat.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 25–30 minutes (follow package if different).

Stir in 2 tablespoons unsalted butter, 1 cup shredded smoked Gouda, 1 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning to taste. Keep warm on very low heat, stirring occasionally; if too thick, loosen with a splash of milk or water.

Pat 12 shrimp dry with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon paprika and 1 teaspoon Cajun seasoning.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add 4 oz sliced Conecuh sausage and cook, stirring occasionally, until browned and some fat renders, about 3–4 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.

Add 1 tablespoon unsalted butter to the skillet with the sausage fat. Add 1/2 cup diced onion, 1/2 cup diced red bell pepper and 1/2 cup diced green bell pepper. Sauté until vegetables are softened and beginning to brown, about 4–5 minutes.

Add 2 cloves minced garlic and cook, stirring, for 30 seconds until fragrant.

Return the sausage to the skillet and stir to combine with vegetables. Slide the mixture to one side of the pan.

Add the seasoned shrimp to the cleared side of the pan in a single layer. Cook shrimp 1.5–2 minutes per side until pink and just cooked through. Toss shrimp with sausage and vegetables and remove from heat; keep warm.

Using the same skillet with residual juices (wipe out excess if burnt, leave browned bits), melt 1 tablespoon unsalted butter over medium heat.

Whisk in 1 tablespoon all-purpose flour and cook for 1 minute to make a light roux, stirring to prevent browning.

Gradually whisk in 3 oz chicken stock until smooth, then whisk in 1/2 cup half-and-half. Bring to a gentle simmer, stirring, until the sauce thickens, about 2–3 minutes.

Add 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional), 1/8 teaspoon cayenne, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning.

Return the shrimp and sausage mixture to the skillet and toss to coat in the cream sauce. Warm through for 1–2 minutes so flavors meld.

Spoon a generous portion of the warm Gouda grits into shallow bowls.

Top grits with shrimp, sausage and Cajun cream sauce, spooning extra sauce over the top.

Garnish with 2 tablespoons chopped fresh parsley and a sprinkle of additional shredded Gouda if desired. Serve with lemon wedges alongside for squeezing over shrimp.