Shrimp & Grits Recipe

Bring liquid to a boil

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Cook grits

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20-25 minutes (follow package timing if different).

Finish grits

Stir in 2 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until fully melted and smooth. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper. Keep covered on very low heat while finishing other components, stirring occasionally; add a splash of milk if too thick.

In a large skillet over medium heat, add chopped bacon and cook until crisp and fat has rendered, about 6-8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving bacon fat in the pan. Reserve bacon for plating.

Add 1 tsp olive oil to the same skillet if needed. Increase heat to medium-high and add sliced andouille. Sear until browned on both sides, about 3-4 minutes. Remove and keep warm with the bacon.

In a small sauté pan over medium heat, melt 1 tbs butter. Add 1 minced shallot and sauté until translucent, about 2 minutes.

Add 2 cups corn kernels and cook, stirring occasionally, until beginning to brown, about 4-5 minutes.

Stir in 1/2 cup heavy cream, 1/2 tsp Cajun seasoning, 1/2 tsp salt and 1/2 tsp hot sauce (if using). Reduce heat to low and simmer until slightly thickened, about 3 minutes. Keep warm.

In a separate large skillet or the cleaned large skillet used for sausage, heat 1 tbs olive oil over medium heat. Add 1 minced garlic clove and 1/4 tsp crushed red pepper; sauté quickly until fragrant, about 30 seconds.

Add the chopped mustard greens and 1/2 tsp salt. Sauté, stirring, until wilted and tender, about 4-6 minutes. Taste and adjust seasoning; keep warm.

Pat shrimp dry and season lightly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Cajun seasoning, and 1 tsp smoked paprika (from the listed shrimp seasoning).

In a large sauté pan over medium-high heat, add 1 tbs olive oil and 2 tbs unsalted butter. When foaming subsides, add the seasoned shrimp in a single layer and sear 1-2 minutes per side until just opaque. Remove shrimp and set aside (they will finish in the broth).

Reduce heat to medium. Add the finely chopped shallot and 2 minced garlic cloves to the pan; sauté 1-2 minutes until fragrant and softened but not browned.

Pour in 3 cups chicken stock and scrape any browned bits from the bottom of the pan. Stir in 1 tbs Tabasco, 1 tbs fresh lemon juice, and an additional pinch of Cajun seasoning. Bring to a gentle simmer and reduce by about 10-15% for 3-4 minutes to concentrate flavors.

Return the seared shrimp to the broth and simmer until just cooked through, about 1-2 minutes. Stir in 2 tbs chopped fresh parsley and adjust seasoning with salt and pepper to taste. Remove from heat.

Divide the cheesy grits among 4 warmed shallow bowls (about 1/2 cup cooked grits per serving as a guideline).

Top each bed of grits with a spoonful of Cajun cream corn, a portion of wilted mustard greens, and 2 oz sliced andouille sausage and 1 slice worth of crisped bacon (or divide evenly).

Ladle 3-4 shrimp and about 1/4 cup Tabasco broth over each plate so shrimp sit slightly in the broth atop the grits. Garnish with remaining chopped parsley and a light grind of black pepper. Serve immediately.