Shrimp & Grits Gf Recipe

Toast and simmer grits

Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium saucepan. Stir in 1 cup grits, reduce heat to low so the pot simmers gently and cook, stirring frequently, until the grits thicken and most of the liquid is absorbed, 20–25 minutes (stone-ground grits may take longer). If they thicken too much before cooking through, add a splash of water and continue cooking.

Finish with dairy and cheese

When grits are tender, stir in 1 cup whole milk, 2 tbs butter, 2 tbs cream cheese (if using) and 1 cup grated sharp cheddar. Stir until butter and cheeses are fully melted and grits are creamy. Taste and adjust seasoning with additional salt and 1 tsp freshly ground black pepper. Keep warm on the lowest heat, stirring occasionally.

Heat 1 tbs olive oil and 1 tbs butter in a wide skillet over medium-high heat. Add 6 oz sliced andouille and sear until browned at the edges, about 3–4 minutes. Remove and reserve the andouille on a plate, leaving rendered fat in the skillet.

Add the diced onion (1 cup), green pepper (1/2 cup) and celery (1/2 cup) to the skillet. Sauté over medium heat until softened and translucent, about 5–7 minutes. Stir in 2 tsp minced garlic and 1 tbs tomato paste and cook 1–2 minutes more until fragrant, stirring to coat the trinity in the tomato paste and fat.

Prepare shrimp broth: In a small saucepan over medium heat, add 6 oz shrimp shells and 1 tbs olive oil (if needed) and sauté for 2–3 minutes to release flavor. Add 2 cups low-sodium chicken stock, 1 tbs white wine (optional), 1 bay leaf, 1/4 tsp hot sauce (or a pinch of cayenne), 1/2 tsp smoked paprika and 3/4 tsp kosher salt. Bring to a simmer and cook 8–10 minutes to concentrate flavor. Taste and adjust seasoning. Strain broth through a fine mesh sieve into a bowl, pressing shells to extract liquid; discard solids and return broth to the saucepan and keep warm.

Finish shrimp in skillet: Return the trinity mixture to medium-high heat; add the reserved andouille and pour in about 3/4 to 1 cup of the warm shrimp broth to deglaze the pan, scraping up browned bits. Add the peeled deveined shrimp (1 lb) in a single layer and cook 1–2 minutes per side until pink and opaque (depending on size). Do not overcook.

Make pan sauce: Once shrimp are cooked, remove skillet from heat, stir in 1 tbs butter and 1 tbs lemon juice to finish the sauce. Add 2 tbs chopped parsley, adjust salt and pepper (use remaining 1/2 tsp black pepper if needed). If sauce is too thin, simmer briefly to reduce; if too thick, add a splash more shrimp broth.

Portion grits: Spoon a generous portion of the cheesy grits into shallow bowls (about 1/2 to 3/4 cup per serving).

Top with shrimp and sauce: Spoon several shrimp and a few spoonfuls of the andouille-trinity pan sauce over the grits. Make sure each serving gets some andouille slices.

Garnish and serve: Sprinkle chopped green onions (2 tbs) and extra parsley (1 tbs) over each serving. Serve immediately with lemon wedges and hot sauce on the side. Squeeze a little lemon over the shrimp just before eating.