Creole Shrimp & Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in 1 cup grits to prevent clumping. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20–25 minutes for quick or regular grits (stone-ground may take 30–40 minutes).

When grits are creamy and thick, stir in 2 tbs butter, 1 cup grated sharp cheddar, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Taste and adjust salt and pepper. Keep warm on the lowest heat, stirring occasionally.

Pat 1 lb shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne, and 1 tbs flour until evenly coated. The flour helps thicken the sauce slightly.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. Add 1/2 cup sliced andouille sausage and cook until browned, about 2–3 minutes. Remove sausage with a slotted spoon and set aside.

In the same skillet, reduce heat to medium and add the diced onion, green pepper, and celery (each 1/2 cup). Sauté until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Stir in 1 tbs tomato paste and cook 1 minute to remove raw flavor. Add 1 cup crushed tomatoes, 1/2 cup chicken stock, 1 tbs Creole seasoning, 1 tsp Worcestershire sauce, and the reserved browned sausage. Bring to a gentle simmer and cook 4–5 minutes to let flavors meld and sauce reduce slightly.

Return heat to medium-high and add the seasoned shrimp in a single layer. Cook until shrimp are opaque and just cooked through, about 2 minutes per side (total 3–4 minutes depending on size). Do not overcook. Stir gently so shrimp are coated in the sauce.

Finish the sauce by stirring in 1 tbsp unsalted butter, 1 tbsp fresh lemon juice, and 2 tbsp chopped parsley. Adjust seasoning with salt, pepper, and an extra pinch of Creole seasoning or cayenne if desired.

If using Michter's American Whiskey: remove skillet from direct heat, add 2 tsp whiskey and either carefully ignite to flambé (optional and only if experienced and comfortable) or stir it in and let the alcohol cook off for 30–60 seconds. Return to low heat.

Divide the cheesy grits among 4 shallow bowls (about 1/2 cup cooked grits per serving base, leaving room for shrimp).

Spoon the creole shrimp and sauce over the grits, distributing sausage and sauce evenly.

Garnish with sliced green onions, extra chopped parsley, a small pat of butter if desired, and lemon wedges on the side. Serve immediately.