Lowcountry Shrimp & Grits

Ingredients

• 1 lb Shrimp, peeled and deveined
• ¾ cup stone-ground grits
• 3 cups water or stock
• ¾ cup sharp cheddar, grated
• 3 tbsp butter
• 4 oz andouille sausage, sliced
• 1 cup Cherry Tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 lemon, juiced
• 2 scallions, sliced
• Salt and black pepper

Method

1. Whisk the grits into simmering salted water and cook low and slow, stirring often, 20–25 minutes, until creamy with no chalky bite. Finish with the cheddar and 1 tablespoon butter.
2. Meanwhile, brown the andouille in a skillet until its edges curl and its paprika-red oil slicks the pan.
3. Add the Cherry Tomatoes and cook until blistered and slumping, 3 minutes, then the garlic for 30 seconds.
4. Season the Shrimp with paprika, salt, and pepper. Add to the pan with the remaining butter and cook just until pink and curled into loose commas, 2–3 minutes.
5. Hit the pan with lemon juice, scrape up the good bits, and spoon everything over the grits with scallions on top.