Here's What You'll Need
1
whole milk, grits, white cheddar cheese, heavy cream, butter, scallion, shrimp, sweet paprika, andouille, garlic, chicken stock, parsley, lemon
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Cook the Grits
2
Bring milk to a boil in a pan, whisk in the grits, cover, reduce heat to a simmer and cook according to package directions.
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Finish the Grits
3
When grits are fully cooked, add white cheddar cheese, butter, heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside.
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Brown the Andouille
4
Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides. Add minced garlic and cook 1 minute more.
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Cook the Shrimp
5
In a bowl, season shrimp with salt, pepper, and paprika, toss to thoroughly coat. Add shrimp to the skillet and cook about 2-3 minutes, until bright pink.
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Deglaze the Pan
6
Pour in stock, then deglaze the pan by scraping any brown bits off the bottom. Allow sauce to reduce and thicken. Squeeze juice from half a lemon into the sauce.
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Serve
7
Place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley.
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