This is without a doubt one of my most requested recipes ever! The ingredient list is long, but the results are worth it. Only buy domestic, wild caught shrimp otherwise you’ll be wasting your time and money. I start this recipe by first making the grits, they will take the longest. While the grits are on, I begin to prep the rest.
For The Grits
2 cups Coarse Ground Grits
8 cups Whole Milk
3 tbl Diamond Crystal Kosher Salt
8 oz Cream Cheese
8 oz Unsalted Butter
12 oz Sharp Cheddar
10 dashes Tabasco
Method
In a pot, combine the milk and salt, slowly bring to a boil while stirring constantly. Then, reduce the heat to a low simmer and slowly whisk in the grits. Cook grits on a low simmer while stirring every 3-5 minutes until tender. Once tender, fold in cheeses, butter & Tabasco, reserve covered.
For the Shrimp
3 tbl olive oil
28 jumbo shrimp tails, peeled
1 yellow onion, diced
4 stalks celery, diced
1 green bell pepper, stemmed, seeded, and diced
4 links Andouille sausage, sliced
2 tsp thyme leaves
1 c white wine
1 tbl Crystal hot sauce
2 lemons
2 tsp lemon zest
1 tbl + 1 tsp Creole seasoning
2 tsp kosher salt
2 tsp minced shallot
2 tbl sliced scallion
2 tsp chopped garlic
12 cremini mushrooms, sliced
16 cherry tomatoes, halved
½ lb unsalted butter, diced
2 tsp sliced chives
2 tsp parsley, chopped
2 tsp tarragon, chopped
Method
Place a cast-iron skillet over high heat. When hot, add the oil. Add the shrimp to the skillet, and brown. Next, add the onion, celery, bell pepper, and sausage. Cook until the vegetables are translucent, then add the thyme. Deglaze with the wine, hot sauce, and lemon juice. Add the lemon zest, Creole seasoning, salt, shallot, scallion, garlic, mushrooms, and tomatoes, and reduce the heat to medium. Cook, stirring occasionally, for 2 minutes. Add the butter, and reduce the heat to low. Cook until the sauce thickens. Top with the chives, parsley, and tarragon. Serve over warm grits.