Shrimp & Grits (gf) Recipe

Bring 3 cups water and 1 tsp kosher salt to a rolling boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 20–25 minutes (stone-ground grits vary). If grits become too thick, add up to 1/2 cup warm water or milk to adjust consistency.

When grits are tender, stir in 1 cup whole milk, 2 tbsp unsalted butter, 2 tbsp cream cheese, and 1 cup grated sharp cheddar. Continue stirring until fully melted and creamy. Taste and season with 1/2 tsp black pepper and additional salt if needed. Keep warm on the lowest heat, covered, stirring occasionally.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 3 oz finely chopped andouille sausage and saute until browned and some fat renders, about 3–4 minutes.

Add 1/4 cup finely diced yellow onion, 2 tbsp diced celery and 2 tbsp diced green bell pepper. Cook, stirring, until softened, about 3 minutes.

Add 1 tsp tomato paste and 1 minced garlic clove; cook 30–45 seconds until fragrant. Sprinkle in 1/2 tsp smoked paprika and 1/4 tsp dried thyme and stir to coat.

Pour in approximately 3 quarters (about 3/4 cup) chicken stock, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce. Bring to a gentle simmer and reduce slightly, 3–5 minutes, to concentrate flavors.

Whisk in 1 tbsp unsalted butter until the sauce is glossy. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep the sauce warm on very low heat while you cook the shrimp and vegetables.

Pat 12 large peeled and deveined shrimp dry with paper towels. Toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp cayenne, 0.5 tsp kosher salt, and 0.25 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat and add 1 tbsp unsalted butter. When butter is foaming, add the seasoned shrimp in a single layer (do not overcrowd). Cook until pink and opaque, about 1.5–2 minutes per side depending on size. Remove shrimp to a plate and squeeze 1 tbsp fresh lemon juice over them.

In the same skillet, add the 4 oz sliced andouille sausage (from the Shrimp section) and saute 2 minutes to reheat and crisp edges; this step ensures the shrimp and sausage flavors integrate. Return cooked shrimp to the pan briefly to rewarm and toss with sausage and any pan juices, then transfer shrimp and sausage into the warm andouille sauce to meld for 1 minute.

While finishing the shrimp, in a separate small skillet over medium heat, add a light drizzle of olive oil (about 1 tsp). Add 2 cups baby spinach and sauté just until wilted, about 1–2 minutes. Season lightly with a pinch of salt and pepper. Remove from heat.

Stir halved 1/2 cup cherry tomatoes into the wilted spinach just before plating to warm slightly but keep some texture.

To serve: Spoon creamy grits into shallow bowls. Top each with a portion of the spinach and cherry tomato mix. Ladle shrimp and andouille sauce over the grits. Garnish with 1 tbsp sliced chives or green onions, optional chopped parsley, and serve with lemon wedges on the side.

Taste final dish and adjust with a few drops of hot sauce or a squeeze of lemon if desired.