Why This Recipe Works

For this version of shrimp and grits, we opted for a thick, rich gravy (a departure from the typical thinner shrimp and grits sauce) served over creamy cheddar grits seasoned with a hefty pinch of black pepper. For the shrimp and sauce we sautéed just a couple ounces of chopped andouille sausage until its fat had rendered and the pieces were lightly crisped. Then we poached 12 ounces of extra-large shrimp in plenty of heavy cream. To punch up the flavors, we added a bit of garlic and bracing Tabasco. For further seasoning, we auditioned cayenne, dried thyme, and paprika but ultimately decided to use Louisiana seasoning (often labeled Cajun or Creole seasoning), which did a lot of work for just a single teaspoon.

Before You Begin

Jumbo shrimp (16 to 20 per pound) will also work in this recipe, although you may need to increase the cooking time in step 4 by a minute or so. We prefer shrimp not treated with sodium or additives such as sodium tripolyphosphate (the ingredient list should tell you). If you're using treated shrimp, reduce the Louisiana seasoning to ¾ teaspoon.

Instructions

for the grits

Bring water and salt to boil in medium saucepan over high heat. Slowly whisk in grits to ensure no lumps form. Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of saucepan to make sure grits do not stick, until grits are tender and have consistency of thick pancake batter, 20 to 25 minutes.

Off heat, whisk cheddar, cream, and pepper into grits until fully combined. Cover to keep warm.

for the shrimp and sauce

Sprinkle shrimp with Louisiana seasoning and set aside. Melt butter in 10-inch nonstick skillet over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes.

Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir in cream and shrimp and bring to simmer. Reduce heat to medium and cook, stirring occasionally, until shrimp are just cooked through and sauce is slightly thickened, 4 to 6 minutes. Off heat, stir in hot sauce and season with salt and pepper to taste.

If grits have set, whisk in extra hot water, a little at a time, until creamy; season with salt and pepper to taste. Serve shrimp and sauce over grits, sprinkled with scallion greens, passing lemon wedges and extra hot sauce separately.