Here's What You'll Need
whole milk, grits, white cheddar cheese, heavy cream, butter, scallion, shrimp, sweet paprika, andouille, garlic, chicken stock, parsley, lemon
Cook the Grits
Bring milk to a boil in a pan, whisk in the grits, cover, reduce heat to a simmer and cook according to package directions.
Finish the Grits
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.
Brown the Andouille
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.
Cook the Shrimp
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.
Deglaze the Pan
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.
Place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley.