Commander's Palace Shrimp and Grits
Ingredients
- Grits:
- 4 cups whole milk
- 1 cup stone-ground grits
- 4 tbsp butter
- ½ cup heavy cream
- ¾ cup sharp cheddar shredded
- ½ tsp salt
- ¼ tsp white pepper
- Shrimp:
- 1½ lbs large shrimp peeled/deveined
- 2 tbsp Creole seasoning divided
- 3 tbsp butter divided
- 2 tbsp olive oil
- 6 oz andouille sausage diced
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup stock
- ½ cup heavy cream
- 2 tbsp lemon juice
- 2 tbsp Worcestershire
- 1 tsp hot sauce
- 3 green onions sliced
- 2 tbsp parsley chopped
Instructions
- Grits:
- Bring milk to gentle simmer. Slowly whisk in grits
- Cook on low 25-30 minutes, stirring frequently, until creamy and tender
- Remove from heat. Stir in butter, cream, cheese. Season with salt, white pepper
- Shrimp:
- Pat shrimp dry, season with 1 tbsp Creole seasoning
- Heat 1 tbsp oil in large skillet. Cook andouille 4-5 minutes until crispy. Remove
- Add remaining oil. Cook onion, bell pepper, celery 5-6 minutes until soft
- Add garlic and remaining Creole seasoning, cook 1 minute
- Add stock, cream, lemon juice, Worcestershire, hot sauce. Simmer 3-4 minutes
- Push vegetables aside, add 2 tbsp butter. Once melted, add shrimp in single layer
- Cook 2 minutes, flip, cook 1-2 minutes until pink
- Return sausage. Toss together. Add half the green onions and parsley
- Serve:
- Spoon grits into bowls. Ladle shrimp and sauce over top
- Garnish with remaining green onions and parsley
Notes
- Stone-ground grits are essential—instant won't work
- Stir grits frequently to prevent sticking
- Pat the shrimp completely dry for proper searing
- Don't overcook shrimp—3-4 minutes total
- Holy trinity (onion, celery, pepper) creates a flavor base
- Add cheese after the grits finish cooking
- Store components separately up to 2 days
- Best served immediately
- Adjust the heat with cayenne and hot sauce
- Fresh Gulf shrimp ideal when available