Shrimp and Grits

Serves 4

Ingredients:

10-15 Raw Shrimp

1 link Andouille sausage

1 c. Instant Grits

4 c. Milk

1 c. Shredded Gouda

½ c. Shredded Cheddar

Green Onion

Slap Ya Mama Seasoning or equal parts salt/pepper/garlic/red pepper powder

Olive Oil

Directions:

Season the uncooked shrimp generously with Slap Ya Mama seasoning and set aside.

Slice and quarter the Andouille sausage into bite-sized pieces.

Heat a sauté pan over medium heat and cook the sausage until browned and the fat has rendered.

Remove the sausage from the pan and transfer it to a paper towel-lined plate to drain excess fat. Reserve the rendered sausage fat for additional flavor if desired.

Cheese Grits

In a saucepan, heat the milk over medium heat until it reaches a soft boil.

Slowly add the grits while continuously whisking to prevent lumps from forming.

Continue cooking and whisking until the grits thicken and reach a smooth, creamy consistency.

Add both cheeses and whisk until fully melted and incorporated.

Remove from heat and adjust seasoning as needed.

Shrimp and Assembly

Heat olive oil in a sauté pan over medium heat.

Add the seasoned shrimp and cook for approximately 3–4 minutes per side, or until the shrimp are cooked through and opaque.

To plate, spoon the creamy cheese grits into a bowl first.

Top with the sautéed shrimp and Andouille sausage.

Finish with diced green onions as a garnish.

Serve immediately and enjoy.

Chef Scout Recon Tip: The best shrimp and grits is about contrast: creamy, rich grits balanced with smoky sausage, seasoned shrimp, and fresh herbs. Don’t rush the grits—the slow build of texture is what makes the dish memorable.