Shrimp and Grits

  • 4 Tbsp. unsalted butter, divided

  • 1 tsp. kosher salt, plus more

  • 1 c. white corn grits (not quick-cooking)

  • 1 lb. large shrimp, cleaned and deveined . (You can either purchase fresh at your local market OR use frozen shrimp that has been thawed under cold water or in the fridge overnight).

  • 6 oz. sharp cheddar cheese, grated

  • 6 scallions, cleaned and chopped

  • 2 garlic cloves, finely minced

  • 3 oz. fresh andouille sausage, removed from casing

  • 1.5 tsp. smoked paprika

  • 2 c./1 pint pint cherry tomatoes

  • 1 lemon

  • hot sauce to taste - Texas Pete or Crystal preferred

Preheat oven to 325°. Bring 4½ cups water to a simmer in a large saucepan over medium-high heat. Add 3 Tbsp. butter and 1 tsp. salt and whisk to melt butter. Slowly sprinkle 1 cup grits into saucepan, whisking constantly. As soon as water comes back to a boil, cover pot and transfer to oven. Set timer for 20 minutes.

Remove grits from oven (careful—handle will be hot!) and heat on stove over low. Uncover and whisk vigorously, scraping bottom, until mixture is smooth. Gradually add cheese, whisking constantly, until grits are smooth and creamy. Taste and season with more salt, then cover and keep warm over low heat while you prepare the shrimp.

Add remaining 1 tbsp butter to pan and cook andouille (or other preferred sausage) on medium-high heat, until lightly seared on sides. Add scallions and garlic to skillet and cook, stirring often, until scallions are softened and white parts are translucent and lightly browned, about 4 minutes. Add paprika and allow to toast in pan until fragrant.

Increase heat to high and add 1 pint tomatoes; season with salt. Cook, tossing occasionally, until tomatoes are starting to burst, about 2 minutes.

Add shrimp, season with salt and cook until the thickest part starts to turn pink and curl.

Remove skillet from heat and add 2 Tbsp. water. Cut lemon in half - squeeze half onto shrimp mix. Press on back of tomatoes with a wooden spoon to release their juices and stir to combine. Set aside remaining half of lemon to add to taste.

Whisk grits again to smooth out. Spoon into shallow bowls. Top with shrimp mixture, then drizzle with hot sauce.

Serves 4

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