Ingredients
Method
- Melt 1 tablespoon of butter in a large saucepan over medium-high heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 2 minutes.
- Add the broth, milk, salt, and pepper to the saucepan and bring to a boil over medium-high heat. Slowly whisk in the grits and reduce the heat to medium. Cook, whisking often, until the grits are thickened and tender, about 5 minutes.
- Remove the saucepan from the heat and whisk in the cheese, cream, and the remaining 1 tablespoon of butter until smooth. Cover and keep warm.
- Heat the oil in a large nonstick skillet over high heat. Add the shrimp and sprinkle with salt; cook undisturbed until golden brown, about 2 minutes. Flip the shrimp and cook undisturbed until lightly browned but not cooked through, about 1 minute. Transfer to a plate.
- Reduce the skillet heat to medium-high. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Stir in the onion, bell pepper, and celery; cook, stirring often, until tender and beginning to brown, about 3 minutes.
- Add the tomato, garlic, Cajun seasoning, and black pepper to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.
- Stir the broth, cream, lemon juice, and Worcestershire into the skillet. Cook, stirring occasionally and scraping up the browned bits from the bottom, until the sauce is slightly reduced and thickened, about 10 minutes. Return the shrimp to the skillet, coat in the sauce, and cook until cooked through, about 1 minute.
- Serve the shrimp over the grits and sprinkle with scallions.
Notes
Texture Control: I have found that grits can thicken up quickly if they sit, so if yours look too stiff, simply whisk in a little extra warm broth or a splash of cream right before you plate them.
Shrimp Success: I always pull my shrimp out of the pan while they are still slightly translucent in the center because they will finish perfectly once you toss them back into the simmering sauce at the end.
Flavor Foundation:
Do not be afraid to let the sausage and vegetables get some color in the pan: those browned bits on the bottom are where all the deep, authentic flavor lives.
Ingredient Variation: If you want a milder dish, you can use a regular smoked sausage instead of andouille, though I personally think the spicy kick of the andouille is what makes this dish feel like home.
Prep Strategy: I recommend having all your vegetables chopped and your cheese grated before you even turn on the stove, as the sauce comes together quite fast once the shrimp are seared.
Presentation: I prefer using wide, shallow bowls for this meal to ensure the sauce stays right where it belongs: soaked into those creamy grits rather than running off the side of a plate.