Shrimp and Grits

Grits go from breakfast accompaniment to dinnertime star in this dish. Enjoying grits with seafood, such as blackened fish, is nothing new. But the relatively recent popularity of shrimp and grits in restaurants certainly is. This recipe is for cheesy grits, though some people prefer their grits sweet and add sugar. Extra-sharp cheddar works wonderfully here, but feel free to use a smoked cheddar or even smoked Gouda for even more flavor. The Andouille sausage in this recipe accentuates the Creole flavors while enhancing the shrimp, which is sauteed in the sausage’s rendered fat. The reduced chicken stock and swirl of sour cream complete the savory sauce that pools in the cheesy grits. The corn-forward flavor of stone-ground grits takes this dish to the next level, and the sweetness of the corn pairs nicely with the shrimp. You can make the shrimp component while the stone-ground grits are cooking. Makes 4 servings

FOR THE GRITS:

2 cups whole or reduced-fat milk (see Tip) 1⁄4 cup unsalted butter, cut into 1-inch pieces Kosher salt

(such as Diamond Crystal) 1 cup stone-ground grits 1⁄2 teaspoon ground white or black pepper

1 cup shredded extra-sharp or sharp cheddar (optional)

FOR THE SHRIMP:

11⁄2 pounds large shrimp, peeled and deveined 2 teaspoons Creole seasoning (see Tip) 1 tablespoon extra-virgin olive oil

8 ounces Andouille sausage, diced

1 small yellow onion, diced 1 green bell pepper, diced 3 garlic cloves, minced 1 (14.5-ounce) can stewed tomatoes

1 cup low-sodium chicken stock

1⁄3 cup sour cream

Salt and black pepper Hot sauce, for serving 2 tablespoons thinly sliced scallions

Prepare the grits: Bring 2 cups water, the milk, butter and 1⁄2 teaspoon salt to a boil in a medium saucepan over high heat. Once the mixture is boiling, whisk in the grits in a slow and steady stream. Reduce the heat to low so that the grits are simmering, with small bubbles just breaking the surface.

Cook the grits over low heat, stirring occasionally, until thickened and creamy, and the grits have popped open and smell like popcorn, at least 20 minutes, or over 1 hour, depending on the variety and coarseness of the grits. When stirring, be sure to scrape the sides and bottom of the pot to prevent the grits from sticking and burning. If the grits thicken before they are completely cooked, add more water, a couple tablespoons at a time, and continue cooking until done.

While the grits are cooking, prepare the shrimp:

Pat the shrimp dry, then toss them in a medium bowl with the Creole seasoning; set aside.

Add the olive oil to a large skillet over medium-high heat. Add the diced sausage and cook, stirring frequently, until the fat has rendered and the sausage is crispy along the edges,

3 to 5 minutes. Transfer to a plate and set aside. Working in batches, add the shrimp and cook about 11⁄2 minutes each side, until cooked through. Transfer the shrimp to the plate with the sausage.

Add the diced onion and bell pepper to the skillet, and cook, stirring frequently, until softened, 5 to 7 minutes. Add the garlic and cook, stirring, for an additional minute.

Add the stewed tomatoes and stock, and increase the heat to high. Once the liquid is boiling, reduce the heat to medium and simmer until most of the liquid has evaporated, 5 to 10 minutes.

Add shrimp and sausage and cook until hot, about 3 minutes. Turn off the heat and swirl in the sour cream. Taste to adjust seasoning, adding salt or pepper as needed.

When the grits are done, remove from the heat and stir in the pepper and cheese, if using. Taste to adjust seasoning, adding up to an additional

1⁄2 teaspoon more salt if desired. Serve immediately, topped with the hot shrimp mixture. Finish with a few dashes of hot sauce and a sprinkling of scallions

Tips: For a more savory profile, prepare the grits in 4 cups of vegetable stock or low-sodium chicken stock instead of water and milk. You can also substitute the milk for water and omit the butter and cheese to make these dairy-free. If you don’t have Creole seasoning, you can combine 11⁄4 teaspoons smoked paprika, 3⁄4 teaspoon kosher salt (such as Diamond Crystal) and 1⁄4 teaspoon ground cayenne.