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 fully cooked, about 1 minute. Transfer the shrimp to a plate.
- Reduce the skillet heat to medium-high, add the sausage, and cook while stirring occasionally until browned, about 4 minutes. Stir in the onion, bell pepper, and celery; cook and stir often until tender and starting to brown, about 3 minutes.
- Add the tomato, garlic, Cajun seasoning, and black pepper to the skillet; cook and stir 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 liquid is slightly reduced and thickened, about 10 minutes. Return the shrimp to the skillet, coat in the sauce, and cook until fully done, about 1 minute.
- Serve the shrimp over the grits and sprinkle with scallions.
Notes
Grits Texture: I have learned that the secret to perfectly smooth grits is whisking vigorously the moment they hit the boiling liquid to prevent any stubborn lumps from forming.
Shrimp Timing: I always make sure to remove my shrimp from the pan while they are still slightly translucent in the center, as they will finish cooking to a tender snap once they sit in the hot sauce at the end.
Building Flavor: I recommend being patient when browning the sausage and vegetables because those caramelized bits stuck to the bottom of the pan provide the deep, smoky base that defines this dish.
Cheese Swaps: If you want a sharper bite, I love swapping the white cheddar for a smoked gouda to complement the heat of the Cajun seasoning.
Prep Strategy: I find it much easier to chop the onion, celery, and bell pepper ahead of time so I can focus entirely on the timing of the shrimp and the creamy grits.
Storage Tip: I have found that grits can become quite firm in the fridge, so I always add a splash of chicken broth or cream when reheating them on the stove to restore that velvety consistency.