Ingredients:

  • 4 cups (950ml) water
  • 1 teaspoon (6g) salt
  • 1 cup (160g) stone-ground grits (not instant)
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • 1 cup (113g) sharp cheddar cheese, shredded
  • ½ cup (50g) Parmesan cheese, grated
  • ¼ cup (60ml) heavy cream (optional, for extra richness)
  • Ground black pepper, to taste
  • 1 pound (450g) large shrimp, peeled and deveined (tails on or off, your call!)
  • 1 tablespoon (15ml) olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 cup (57g) Andouille sausage, sliced
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (2g) smoked paprika
  • ½ teaspoon (1g) cayenne pepper (adjust to taste)
  • 1 cup (240ml) chicken broth
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (10g) chopped fresh parsley, for garnish
  • Salt and pepper, to taste

Instructions:

  1. Bring water and salt to a boil in a medium saucepan. Gradually whisk in the grits to avoid lumps. Reduce heat to low, cover, and simmer, stirring occasionally, until the grits are tender and creamy (about 20-25 minutes).
  2. Remove from heat. Stir in butter, cheddar cheese, Parmesan cheese, and heavy cream (if using) until melted and well combined. Season with pepper to taste. Keep warm.
  3. In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the skillet. Add Andouille sausage to the skillet and cook until browned. Remove sausage and set aside with the bacon.
  4. Add onion and bell pepper to the skillet with the rendered bacon fat. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  5. Stir in smoked paprika and cayenne pepper. Add chicken broth and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
  7. Stir in butter and lemon juice. Return bacon and sausage to the skillet. Season with salt and pepper to taste.
  8. Spoon creamy grits into bowls. Top with shrimp and gravy. Garnish with fresh parsley. Serve immediately.