Southern Style Shrimp & Grits
INGREDIENTS
1 cup stone-ground grits
2 cups milk + 2 cups water
6 Tbsp butter, divided
¾ cup mild white cheddar, shredded
Salt and white pepper, to taste
1 lb shrimp (16–20 ct), peeled and deveined
1 cup andouille sausage, sliced
2 Tbsp oil or bacon fat
2 cloves garlic, minced
2 Tbsp Cajun seasoning
1 Tbsp flour
1 cup chicken stock
¾ cup heavy cream
½ tsp smoked paprika
Salt and black pepper, to taste
DIRECTIONS
Bring milk, water, 4 Tbsp butter, and salt to a boil. Whisk in grits, reduce heat, and simmer 25–30minutes, stirring frequently.
Stir in cheese, season with white pepper, and hold hot.
Heat oil in sauté pan; brown sausage 5–7 minutes. Add garlic and cook 30 seconds.
Stir in flour; cook 1 minute. Add Cajun seasoning and paprika.
Deglaze with stock, add cream, and simmer until slightly thickened.
Add shrimp; cook 2–3 minutes until just cooked through.
Finish with remaining butter, adjust seasoning, and serve shrimp and gravy over grits.
