American
Shrimp and Grits
Lowcountry shrimp and grits with creamy cheddar grits, shrimp stock, andouille, tomato, scallions, lemon, and hot sauce.
4 servings · 35 minutes prep · 55 minutes cook
Ingredients
Grits
- 1 cup stone-ground white grits
- 4 cups water
- 1 cup whole milk
- 1 1/2 tsp kosher salt
- 4 tbsp unsalted butter
- 3 oz sharp cheddar, grated
Shrimp
- 1 1/2 lb large shell-on shrimp, peeled and deveined with shells reserved, shell-on; peel and devein, reserving shells
- 1 cup water
- 4 oz andouille or smoked bacon, diced
- 1 tbsp avocado oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 cup tomato, diced
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp hot sauce
- 1/2 tsp black pepper
- 2 scallions, sliced
Directions
Cook the Grits and Shrimp
- Simmer the reserved shells from shrimp with water for 15 minutes. Strain and reserve the stock.
- Bring water, milk, and salt to a simmer. Whisk in grits and cook low, stirring often, until creamy and tender, 35-45 minutes.
- Stir butter and cheddar into the grits. Keep warm.
- Brown andouille or bacon in oil. Add shallot and garlic; cook 1 minute.
- Add the shrimp and cook 1 minute. Add tomato, the reserved shrimp stock, lemon juice, hot sauce, and pepper. Simmer until the shrimp are just cooked, 2-3 minutes.
- Spoon the shrimp over the grits and finish with scallions.
