PREP DETAILS

Serves 4

INGREDIENTS

For the Grits:

¼ cup olive oil

1 medium red onion, chopped

2 garlic cloves, minced

½ teaspoon paprika

½ teaspoon chile powder

½ teaspoon curry powder

1 cup stone-ground grits

1 bay leaf  

1 cup canned crush tomatoes

1 cup corn kernels

¼ cup dry white wine

For the Shrimp

 Juice of 2 lemons

2 tablespoons olive oil

½ teaspoon paprika

½ teaspoon chile powder

½ teaspoon curry powder

1 pound extra large (12-15) shrimp, peeled and deveined

8 ounce andouille or other smoked sausage, cut into ½ inch thick pieces

2 garlic cloves, minced

¼ cup dry white wine

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh cilantro

Kosher salt and freshly ground black pepper

8 cherry tomatoes, halved, or 1 ripe tomato, chopped

2 tablespoons freshly grated Parmesan

DIRECTIONS

Make the Grits

Heat the olive oil in a saucepan over medium heat. Add the onion, garlic, paprika, chile powder, and curry powder. Cook until the onion is slightly softened, 2 to 3 minutes.

Add the grits and bay leaf and cook, stirring for 30 seconds. Add the canned tomatoes, corn kernels, white wine, and water. Simmer, partly covered and stirring once or twice until the grits are smooth on your tongue, 25 minutes. Discard the bay leaf.

Make the Shrimp

Put half the lemon juice and 1 teaspoon of olive oil into a bowl with paprika, chile powder, and curry powder. Stir to combine, add the shrimp, and toss. Let sit for 15 minutes.

Heat a skillet over medium -high heat. Add andouille and saute until golden brown, about 5 minutes. Remove the sausage from the pan and fold into the cooked grits.

Add the remaining 1 tablespoon olive oil to the same skillet over medium-high heat. Add the shrimp and garlic and saute until pink and almost cooked through, about 3 minutes. Pour in the wine and bring it to a boil as you scrape the bottom of the skillet. Add the remaining lemon juice and the parsley and cilantro. Remove from the heat. Season to taste with salt and pepper. Stir in the tomatoes.

To serve, divide the grits among four bowls. Top with 3 or 4 shrimp and spoon the tomatoes and pan juice over all. Sprinkle with grated Parmesan if you’d like.

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