Lowcountry Shrimp and Grits

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Smoky Andouille and Shrimp in Tomato Pan Sauce

1. Pat 1½ pounds peeled and deveined shrimp dry with paper towels and season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper; set aside. 3 min
2. Finely dice the yellow onion, green bell pepper, and 2 celery stalks; mince 4 garlic cloves; and chop 2 tablespoons flat-leaf parsley and thinly slice 3 scallions for garnish. 8 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering, then add the 6 ounces of andouille coins and sear 2–3 minutes per side until browned; transfer to a plate. 6 min
4. Reduce heat to medium, add 2 tablespoons unsalted butter to the drippings, then add the onion, bell pepper, and celery and cook, stirring occasionally, for 5 minutes until softened. 5 min
5. Timing-sensitive step. Add the minced garlic, ¼ teaspoon crushed red pepper flakes, ¾ teaspoon smoked paprika, and ½ teaspoon dried thyme and cook, stirring constantly, for 1 minute until fragrant.
6. Pour in the 14.5-ounce can of diced fire-roasted tomatoes with their juices, ½ cup chicken broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon hot sauce; stir to combine and simmer for 6–8 minutes until the sauce thickens slightly. 7 min
7. Timing-sensitive step. Return the browned andouille to the skillet, nestle the seasoned shrimp into the sauce in a single layer, and cook 2–3 minutes, turning once, until the shrimp are just pink and cooked through. 3 min
8. Season with the remaining ½ teaspoon kosher salt, taste for heat and adjust with more hot sauce if desired, then remove from heat.
9. Spoon the creamy cheddar grits into wide bowls, ladle the shrimp and andouille sauce over the top, and garnish with chopped parsley, sliced scallions, and a lemon wedge on the side. 3 min

Creamy Stone-Ground Cheddar Gritsbase

1. Bring 2 cups whole milk and 2 cups water to a boil in a medium heavy-bottomed saucepan over medium-high heat, then stir in 1 teaspoon kosher salt. 5 min
2. Slowly whisk in 1 cup stone-ground yellow grits in a steady stream, reduce heat to low, and cook, stirring frequently, for 25–30 minutes until thick and creamy. 28 min
3. Remove from heat and stir in 2 tablespoons unsalted butter and 4 ounces shredded sharp cheddar until fully melted and smooth. 2 min
4. Season with ¼ teaspoon freshly ground black pepper, taste, and adjust salt if needed; cover and keep warm over the lowest heat setting until ready to serve. 5 min