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Shrimp and Grits

Creamy Parmesan grits topped with shrimp, andouille sausage and bacon in a Cajun-spiced pan sauce.

shrimpgritssouthernmain course
Illustration of Shrimp and Grits
Illustration

Ingredients

  • 4 cups chicken stock, preferably homemade
  • 2 cloves garlic, minced
  • 1 cup yellow cornmeal, preferably stone-ground
  • 1 tbsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp sour cream
  • 2 tbsp butter, I use salted
  • 1/2 lb large shrimp, peeled and deveined, tails reserved for stock; about 12-16 shrimp
  • 1 tbsp olive oil
  • 6 oz andouille sausage, sliced into rounds
  • 4 pieces thick-cut bacon, diced
  • 1/2 onion, medium, diced
  • 2 cloves garlic, finely diced or minced
  • 1 tsp Cajun seasoning, preferably unsalted
  • 1/4 tsp smoked paprika
  • 1/4 cup dry white wine, like Pinot Grigio
  • 1/4 cup shrimp stock, made from the shells
  • 1 tsp Worcestershire sauce
  • 4 tsp fresh lemon juice, about 1/2 lemon
  • kosher salt
  • fresh cracked black pepper
  • hot sauce, a few shakes
  • 1 tbsp butter
  • parsley, chopped, for serving
  • 1 cup water

Steps

1Make the shrimp stock

  1. Add the reserved shrimp shells to a small saucepan.
  2. Add 1 cup water.
  3. Bring to a boil, reduce the heat and simmer until reduced by half.
  4. Strain.

2Cook the grits

  1. Bring 4 cups chicken stock to a boil in a large saucepan.
  2. Add 2 cloves garlic, minced.
  3. Reduce the heat and whisk in 1 cup yellow cornmeal, preferably stone-ground, stirring constantly.
  4. Switch to a wooden spoon and add 1 tbsp kosher salt.
  5. Add 1 tsp fresh cracked black pepper.
  6. Cook and stir until thick, about 8 to 10 minutes.
  7. Off heat, stir in 1/2 cup grated Parmesan cheese.
  8. Stir in 2 tbsp sour cream.
  9. Stir in 2 tbsp butter.
  10. Taste for seasonings and cover with a lid to keep warm.

3Brown the sausage and bacon

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add 6 oz andouille sausage, sliced into rounds, and cook until golden and brown.
  3. Remove the sausage to a paper towel-lined plate and set aside.
  4. Add 4 pieces thick-cut bacon, diced, to the pan and cook until the fat has rendered and the bacon is starting to crisp.
  5. Reserve 2 tbsp bacon fat in the skillet.
  6. Remove the bacon to the plate with the sausage to drain and set aside.

4Cook the shrimp

  1. Add 1/2 medium onion, diced, and cook in the bacon drippings until translucent and starting to brown.
  2. Add 2 cloves garlic, finely diced or minced, stir and cook about 30 seconds until fragrant.
  3. Season the shrimp with a little fresh cracked black pepper.
  4. Add 1/2 lb large shrimp to the skillet.
  5. Add 1 tsp Cajun seasoning.
  6. Add 1/4 tsp smoked paprika.
  7. Stir and cook 2-3 minutes until the shrimp is just cooked through.

5Deglaze, finish and serve

  1. Add 1/4 cup dry white wine to the pan and deglaze by scraping up any browned bits.
  2. Add 1/4 cup shrimp stock.
  3. Simmer until the liquid is reduced by almost half, about 3 minutes or so.
  4. Stir in 1 tsp Worcestershire sauce.
  5. Stir in 4 tsp fresh lemon juice.
  6. Add the sausage and bacon back to the pan.
  7. Season with kosher salt.
  8. Season with fresh cracked black pepper.
  9. Add a few shakes of hot sauce.
  10. Toss to combine well and heat through.
  11. Swirl in 1 tbsp butter until incorporated.
  12. Spoon the shrimp over the grits.
  13. Top with chopped parsley.
  14. Serve immediately.