Shrimp And Grits Recipe

Cook the grits

In a medium saucepan, bring 2 cups of water and 2 cups of milk to a gentle boil. Add salt and slowly whisk in the grits. Reduce heat to low and simmer uncovered, stirring frequently, for 20–25 minutes or until the grits are creamy and thick.

Once grits are fully cooked, stir in butter and grated cheddar cheese. Mix until smooth and creamy. Season with additional salt to taste if needed. Keep warm until ready to serve.

Prepare the shrimp and sausage

Season the shrimp with paprika, cayenne, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned, about 3–4 minutes. Remove sausage from pan and set aside.

In the same skillet, add garlic and sauté for 30 seconds. Add shrimp and cook for 2 minutes per side, or until pink and just cooked through. Remove from skillet and set aside with the sausage.

Make the sauce

In the same skillet, melt the butter over medium heat. Add onion, bell pepper, and celery. Sauté until vegetables are softened, about 5 minutes. Add garlic and cook for 1 minute more.

Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, chicken stock, Worcestershire sauce, Creole seasoning, salt, pepper, and optional hot sauce. Simmer for 10–12 minutes, stirring occasionally. Adjust seasoning to taste.

Return the cooked shrimp and sausage to the pan and simmer together for 2–3 minutes to heat through and combine flavors.

Spoon creamy grits onto each plate or bowl. Top with shrimp, sausage, and a generous ladle of Creole sauce. Garnish with chopped parsley and sliced green onions. Serve hot.