EASY DOES IT

Grits for when you’re not in a hurry

SHRIMP AND GRITS

Makes: 4 servings

Total time: 30 minutes to 1 hours, depending on your grits

For the grits:

2 cups whole or reduced-fat milk

(see note)

cup unsalted butter, cut into 1-inch pieces

Kosher salt (such as Diamond Crystal) 1 cup stone-ground grits

teaspoon ground white or black pepper

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

For the shrimp:

1 pounds large shrimp, peeled and deveined

2 teaspoons Creole seasoning

(see note)

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

cup sour cream

Salt and black pepper

Hot sauce, for serving

2 tablespoons thinly sliced scallions

1. Prepare the grits: Bring 2 cups water, the milk, butter and teaspoon salt to a boil in 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.

2. 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 of tablespoons at a time, and continue cooking until done.

3. 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.

4. Add the olive oil to a large skillet over medium-high heat. Add 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 1 minutes each side, until cooked through. Transfer the shrimp to the plate with the sausage.

5. 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.

6. Add 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.

7. 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.

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

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

Note: For a more savory profile, prepare the grits in 4 cups of lowsodium chicken stock instead of water and milk. If you don’t have Creole seasoning, you can combine 1 teaspoons smoked paprika,

teaspoon kosher salt (such as Diamond Crystal) and teaspoon ground cayenne.