Shrimp & Grits Recipe

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low so the mixture simmers gently.

Add salt and stir. Cover partially and cook, stirring occasionally, until grits are tender and thickened, about 20–25 minutes (stone-ground grits vary; cook time may be 20–40 minutes). If grits get too thick, add up to 1/2 cup more milk or water to reach a creamy consistency.

Remove from heat and whisk in 3 tbs butter, cream cheese, and grated cheddar until fully melted and smooth. Taste and adjust salt and pepper. Keep warm (low oven or covered) while preparing shrimp.

Prep shrimp and season

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp Creole seasoning, 1/4 tsp black pepper, and the lemon juice. Let sit 5–10 minutes while you prep vegetables.

Cook sausage and build flavor

Heat 1 tbs olive oil and the 1 tbs butter in a wide skillet over medium-high heat. Add the andouille slices and cook until browned on both sides, about 3 minutes. Remove sausage to a plate and reserve 1 tbs rendered fat in the pan.

Sweat the Trinity

Add remaining 1 tbs olive oil to the skillet if needed. Add diced onion, green bell pepper, and celery with a pinch of salt. Sauté over medium heat until softened and translucent, 4–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add tomato and seasonings

Stir in the diced tomato, remaining Creole seasoning (0.5 tsp), smoked paprika, cayenne, Worcestershire sauce, and bay leaf. Cook 2–3 minutes to meld flavors and reduce excess liquid slightly.

Cook shrimp

Return the browned sausage and any accumulated juices to the pan. Increase heat to medium-high and add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side (depending on size) until opaque, pink, and just cooked through. Do not overcook. Toss shrimp with the sauce so they pick up the flavors.

Finish sauce

Remove bay leaf. Stir in chopped parsley, sliced green onions, remaining 1 tsp Creole seasoning (if desired for more heat), and hot sauce if using. Taste and adjust salt and pepper. Add a splash (about 1 tbs) of water or broth if the pan sauce is too thick to spoon over grits.

Spoon a generous portion of warm creamy grits into shallow bowls.

Top grits with several spoonfuls of the shrimp, sausage, and Trinity mixture, making sure to include some of the pan sauce for moisture and flavor.

Garnish with extra chopped parsley, sliced green onions, and a lemon wedge. Serve hot with additional hot sauce on the side.