Ingredients
- (makes 4 servings)
- 2 cups water
- 2 cups whole milk
- 1/2 tsp salt
- 3/4 cup stone-ground grits (not instant)
- 3 tbsp unsalted butter
- 1/2 cup mascarpone cheese
- 1 lb shrimp, peeled and deveined (tail on)
- 1 cup andouille sausage (cubed)
- 1/2 of a medium sized green pepper (diced)
- 1 garlic clove (minced)
- 3 scallions (thinly sliced)
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 4 tsp lemon juice
- 1 cup chicken broth
- Fresh parsley (chopped)
Preparation
Step 1
To make the grits, bring the water, milk and salt just to a boil in a large saucepan over medium heat. Add the grits and stir to combine completely. Reduce the heat to low, cover and cook for another 30 minutes. Remove from the heat, add in the mascarpone and butter and stir to melt and combine.
While the grits are cooking, rinse and pat the shrimp dry with a paper towel. In a large sauté pan over medium-high heat, brown the andouille then transfer it to a plate. Reduce the heat to medium, and add the shrimp to the pan with the sausage drippings, and cook until they turn slightly pink and they start to ‘kiss their own butts’ (heh heh, come on. that’s good.) Add the sausage back in to the mix, along with the peppers, scallions, and garlic. Sprinkle with the cayenne and paprika, then toss to evenly coat. Pour in the chicken stock and lemon juice and stir to deglaze the pan a bit, reduce the heat to medium-low and simmer for 3 minutes.
To serve, spoon a giant pile of grits on the plate, top with the shrimp mix (spoon a bit of extra juice over the top) and sprinkle with chopped fresh parsley.