Shrimp And Grits Recipe

Bring liquids to a simmer

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

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot is at a low simmer. Cook, stirring frequently, for 20–25 minutes until thick and creamy and the grains are tender. If mixture becomes too thick, add up to 1/4 cup hot water or milk to loosen.

Finish grits

Remove from heat and stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, 1 tsp salt and 1 tsp black pepper until fully incorporated and smooth. Keep covered and warm while you prepare the shrimp and sauce. For extra richness, stir in 1 tbs butter and 1/4 cup extra grated cheddar just before plating (optional).

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/2 tsp black pepper. This helps them brown quickly.

Brown andouille

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add 6 oz sliced andouille sausage and cook 3–4 minutes, turning occasionally, until browned and they render some fat. Transfer sausage to a plate leaving fat in the pan.

Sauté vegetables

Add 1 tbs butter to the skillet with the rendered fat. Add 1 cup finely diced yellow onion, 1 cup diced green bell pepper and 1 cup diced celery (the classic mirepoix/holy trinity). Sauté over medium heat for 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Deglaze the pan with 1 tbs dry white wine (or chicken stock), scraping up browned bits. Add 14 oz crushed tomatoes, 1 tsp Worcestershire sauce, 2 tsp Creole seasoning, 1 tsp smoked paprika, 1 tsp dried thyme and 1 tsp cayenne pepper. Bring to a gentle simmer and reduce heat to medium-low. Simmer uncovered 8–10 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with 1/2 tsp additional salt if needed.

Finish sauce and cook shrimp

Return the browned andouille to the skillet and stir. Add seasoned shrimp in a single layer and cook 2–3 minutes per side (depending on size) until shrimp are opaque and just cooked through. Stir in 1 tbsp fresh lemon juice and 2 tbs chopped fresh parsley. Do not overcook shrimp to avoid toughness.

Spoon a generous portion of creamy grits onto each warm plate. Top with a portion of the andouille-tomato sauce and 4–6 shrimp per serving. Spoon extra sauce around the grits.

Garnish with chopped green onions, additional parsley, a sprinkle of extra grated cheddar (optional) and serve with lemon wedges on the side. Serve immediately.