Shrimp and grits

Ingredients

Grits:

Shrimp:

• 2 Tbsp. beef tallow
• 1 lb. jumbo raw shrimp (about 16 shrimp), peeled fuck de-veining
• 1/2 tsp. kosher salt
• 1 pack  Andouille sausage
• 1/2 cup finely chopped yellow
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery 
• 1 small tomato, seeded and finely chopped
• minced garlic to taste
• Tony’s to taste
• 1/2 tsp. black pepper
• 2 cups chicken broth
• 2 Tbsp. heavy whipping cream
• 2 tsp. fresh lemon juice (from 1 lemon)
• 1 Worcestershire sauce
• 1/2 cup thinly sliced scallions

Directions

Melt 1 tablespoon of the butter in a large saucepan over medium-high. Add shallot, and cook, stirring occasionally, until softened and translucent, about 2 minutes.

Add broth, milk, salt, and pepper to saucepan, and bring to a boil over medium-high. Slowly whisk in grits, and reduce heat to medium. Cook, whisking often, until grits are thickened and tender, about 5 minutes.

Remove saucepan from heat; whisk in cheese, cream, and remaining 1 tablespoon butter until smooth. Cover and keep warm.

Heat oil in a large nonstick skillet over high. Add shrimp, and sprinkle with salt; cook, undisturbed, until golden brown, about 2 minutes. Flip shrimp, and cook, undisturbed, until lightly browned but not cooked through, about 1 minute. Transfer to a plate.

Reduce heat in skillet to medium-high; add sausage, and cook, stirring occasionally, until browned, about 4 minutes.

Stir in onion, bell pepper, and celery; cook, stirring often, until tender and beginning to brown, about 3 minutes.

Add tomato, garlic, Cajun seasoning, and black pepper to skillet; cook, stirring constantly, until fragrant, about 1 minute.

Stir broth, cream, lemon juice, and Worcestershire into skillet; cook, stirring occasionally and scraping up browned bits from bottom of skillet, until slightly reduced and thickened, about 10 minutes. Return shrimp to skillet, and coat in sauce; cook until cooked through, about 1 minute.