Lowcountry Shrimp and Grits

Stone-ground grits cooked in stock and butter, topped with bacon, andouille, and shrimp in a peppery pan sauce. Weekend plate with a Lowcountry backbone.

By Brandon Carroll

Yield: 4 servings

Prep: 20 minutes

Cook: 35 minutes

Total: about 55 minutes

Ingredients

• 1 cup stone-ground grits (not instant)
• 3 cups chicken stock, plus more as needed
• 1 cup whole milk or half-and-half
• 3 tablespoons unsalted butter, divided
• 4 ounces sharp cheddar, grated (about 1 cup)
• 1 teaspoon kosher salt, plus more to taste
• 4 slices thick-cut bacon, chopped
• 6 ounces andouille sausage, sliced into half-moons
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1 tablespoon lemon juice
• 2 green onions, sliced
• Hot sauce, to serve

Instructions

1. Bring 3 cups stock and the milk to a simmer in a medium saucepan. Whisk in grits and 1 teaspoon salt. Cook over low heat, stirring often, 20 to 25 minutes until thick and tender. Stir in 2 tablespoons butter and the cheddar. Cover and keep warm. Thin with more stock if they seize up.
2. While the grits cook, render bacon in a large skillet over medium heat until crisp. Transfer bacon to a plate, leaving the fat. Brown andouille in the same skillet 3 to 4 minutes. Transfer to the bacon plate.
3. Toss shrimp with paprika, black pepper, cayenne, and a pinch of salt. Add 1 tablespoon butter to the skillet. Sear shrimp 1 to 2 minutes per side until just pink. Transfer to the plate. Do not overcook.
4. Add onion and bell pepper to the skillet. Cook 4 to 5 minutes until softened. Stir in garlic 30 seconds. Pour in 1/2 cup stock and scrape the browned bits. Simmer 2 minutes. Return bacon, andouille, and shrimp. Add lemon juice. Taste for salt.
5. Spoon grits into bowls. Top with the shrimp mixture and pan sauce. Finish with green onions and hot sauce.