Shrimp N' Grits Recipe

Boil liquids

In a medium saucepan bring 2 cups water and 1 cup whole milk to a gentle boil over medium heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup Adluh Mills grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and creamy, 20–25 minutes for stone-ground. If grits become too thick, stir in up to 1/4 cup additional milk or water.

Finish grits

Stir in 2 tbs unsalted butter, 3 tbs shredded pepper jack cheese, and 1/2 tsp freshly ground black pepper. Taste and adjust salt as needed. Keep warm on very low heat, stirring occasionally.

Season shrimp

Pat 12 shrimp dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne (optional).

Sear tasso

Heat 1 tbs oil in a large skillet over medium-high heat. Add 2 oz diced tasso or andouille and cook 2–3 minutes until browned and some fat renders. Remove and reserve tasso in a bowl, leaving drippings in the pan.

Cook peppers & onions

Add the sliced 1/2 cup red bell, 1/2 cup green bell and 1/2 cup yellow onion to the skillet. Sauté in the tasso drippings over medium heat until softened and starting to caramelize, about 5–6 minutes. Add 2 minced garlic cloves in the last minute and sauté until fragrant.

Cook shrimp

Push vegetables to the side, increase heat to medium-high, add a touch more oil if pan is dry. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Return reserved tasso to the pan, toss with shrimp and vegetables, then remove from heat and keep warm.

Make roux

In a separate medium saucepan melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux—do not let it brown deeply.

Add liquids

Gradually whisk in 1.5 cups lobster or seafood stock until smooth. Add 1 tbs reserved tasso drippings (or a small spoonful of the browned tasso from the shrimp skillet) and 1 tsp tomato paste. Bring to a gentle simmer and cook until slightly thickened, about 3–4 minutes.

Finish gravy

Stir in 1/4 cup heavy cream, 1/2 tsp Worcestershire, 1/2 tsp smoked paprika, 1/2 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper. Fold in the 3 oz chopped cooked lobster meat and heat just until warmed through, 1–2 minutes. Taste and adjust seasoning.

Divide the pepper jack grits among 4 shallow bowls (about 1/4 cup cooked grits per serving if making 4 servings). Spoon the shrimp, peppers and tasso over the grits.

Ladle the lobster–tasso gravy over the shrimp and grits, allowing some gravy to soak into the grits.

Garnish with chopped fresh parsley, sliced green onions and a lemon wedge. Serve immediately.