Shrimp And Grits Recipe

Bring liquids to a boil

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Stir in 1 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring often, until thick and tender, 20–25 minutes (follow package for exact time for stone-ground). If mixture thickens too much, add up to 1/2 cup hot water or milk to adjust consistency.

Finish grits

Remove from heat and stir in 3 tbsp unsalted butter, 1 cup grated sharp cheddar, and 1/2 tsp black pepper. Taste and adjust salt. Cover to keep warm while preparing the rest.

Preheat oven to 425°F (220°C). On a small rimmed baking sheet, toss 12 oz cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried oregano. Roast until skins blister and juices release, 12–15 minutes. Remove and set aside.

Prepare sausage

Slice 8 oz andouille sausage into 1/4-inch rounds. In a large skillet over medium-high heat, add 1 tbsp olive oil and brown the sausage until nicely caramelized, about 4–5 minutes. Transfer sausage to a plate, leaving rendered fat in the pan.

Cook shrimp

Pat 1 lb shrimp dry and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp smoked paprika and 1/4 tsp cayenne. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Stir in 3 cloves minced garlic during the last 30 seconds and finish with 1 tbsp lemon juice. Return sausage to the pan to warm, then remove from heat and sprinkle with chopped parsley if using.

Sweat aromatics

In a separate saucepan over medium heat, melt 2 tbsp unsalted butter. Add 1 finely chopped shallot, 1/2 diced red bell pepper and 1 diced celery stalk. Cook, stirring, until softened, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds more.

Build sauce

Stir in 1 tbsp tomato paste and 1 tsp all-purpose flour; cook 1 minute to remove raw flour taste. Gradually whisk in 1 cup chicken stock, scraping up any bits from the pan. Bring to a gentle simmer until slightly reduced, about 3–4 minutes.

Finish sauce

Lower heat and stir in 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1 tsp Creole seasoning and 1/2 tsp hot sauce if using. Simmer gently until sauce thickens to coat the back of a spoon, about 3 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Fold in the roasted tomatoes (including juices) and heat through.

Rewarm grits briefly if needed. Spoon cheddar grits into shallow bowls. Top with a generous ladle of creole cream sauce with roasted tomatoes, then arrange andouille and shrimp on top.

Garnish with extra chopped parsley and lemon wedges. Serve hot.