I Broke the Rules with Shrimp & Grits

I broke a few rules with this Shrimp & Grits recipe, and honestly, I’m not mad at it. This version brings bold Louisiana-inspired comfort food to the table with creamy cheddar-fontina grits, smoky Andouille sausage, perfectly seasoned jumbo shrimp, and a buttery garlic-sherry pan sauce that takes everything over the top. Traditional shrimp and grits will always have a place, but this one is done my way — rich, cheesy, smoky, saucy, and packed with flavor in every bite. It’s perfect for brunch, dinner, Sunday comfort food, or anytime you want shrimp and grits that feel a little extra. Question: Did I take shrimp and grits too far, or would you try it this way? Ingredients Cheesy Grits * 1 cup stone-ground grits * 1 knob of butter * 1–2 shallots, finely diced * 2 cups water * 2 cups heavy cream * Salt and pepper, to taste * 1/2 cup shredded cheddar cheese * 1/2 cup shredded fontina cheese * Finely diced chives, for garnish Shrimp & Sausage * 1 lb jumbo or colossal shrimp, peeled and deveined * 14 oz Andouille sausage, sliced on the bias * 1 shallot, finely diced * 4 garlic cloves, finely chopped * 6 chives, finely diced * 1/2 cup “What’s That Here” sauce, or your favorite hot sauce * 1/4 cup sherry wine * 1/4 cup fresh lemon juice * 3 knobs of butter * 1 tsp Tony Chachere’s Creole seasoning * 1 tsp Old Bay seasoning * Lemon pepper, to taste * Smoked paprika, to taste Instructions Make the Grits 1. In a pot over medium heat, melt a knob of butter and sauté the diced shallots. 2. Add the grits and toast for about 30 seconds, stirring to coat. 3. Season with salt and pepper. 4. Add water and heavy cream, whisking constantly to avoid lumps. 5. Once thickened, stir in cheddar and fontina until creamy. 6. Finish with chopped chives and keep warm. Cook the Shrimp & Sausage 1. In a hot skillet, sear the Andouille sausage until golden brown. Remove and set aside. 2. Season the shrimp with Old Bay, Tony Chachere’s, lemon pepper, and smoked paprika. 3. In the same skillet, melt a knob of butter and add the shrimp. 4. Cook the shrimp until about 80% done. 5. Add garlic, shallots, and lemon juice. Stir and cook briefly. 6. Remove the shrimp. 7. Deglaze the pan with sherry wine, then add “What’s That Here” sauce or your favorite hot sauce. 8. Turn off the heat and whisk in the remaining butter to create a smooth, rich sauce. To Plate 1. Spoon some sauce onto the base of the bowl or plate. 2. Add a generous scoop of creamy grits. 3. Top with seared shrimp and Andouille sausage. 4. Drizzle with more sauce. 5. Finish with fresh chives and serve hot. If you enjoy bold comfort food, Cajun-inspired recipes, Southern cooking, and recipes made with feeling, like, comment, and subscribe for more from Around The Armstrong Table. Chapters 0:00 Introduction 1:25 Cheesy Grits Time 4:16 Season My Shrimp 6:56 Sauce Time #ShrimpAndGrits #Cajun #Shrimp #Grits #CajunShrimp #ComfortFood #southerncooking #grits #Andouille #Sausage #SeafoodLovers #ShrimpRecipes #EasyDinnerIdeas #CookingWithFeeling #AroundTheArmstrongTable