Southern Shrimp & Grits - Culinary Masterclass

I’m a doctor and chef from Santo Domingo with a passion for natural ingredients and bold flavors. I’ve loved exploring the fusion of tropical and Asian cuisine.

For this masterclass, I prepared Southern Shrimp & Grits with creamy cheddar grits, Andouille sausage, Cajun aromatics, and tender shrimp.

INGREDIENTS

GRITS
2 cups yellow grits
2 cups chicken stock, plus a splash for deglazing
2 cups whole milk
1/2 cup heavy cream
1 cup sharp cheddar cheese
3 tablespoons butter
Salt and pepper, to taste

SHRIMP
1 lb U15 shrimp, peeled and deveined
Oil, as needed
6 oz Andouille sausage, diced
1 yellow onion, diced
1 green pepper, diced
1 celery stick, diced
2 tablespoons garlic, minced
1 tablespoon Cajun seasoning
2 oz lemon juice
3 green onions, sliced

INSTRUCTIONS

1. PREP THE STATION
Peel and devein the U15 shrimp if needed, then pat them dry. Lightly coat the shrimp with oil and season with Cajun seasoning. Dice the Andouille sausage, onion, green pepper, and celery. Mince the garlic, shred the cheddar, slice the green onions, and juice the lemon.

2. COOK THE GRITS
Bring chicken stock and whole milk to a simmer in a large pot. Whisk in the grits slowly, then cook gently, stirring often, until thick and tender.

3. FINISH THE GRITS
Stir in butter, heavy cream, and sharp cheddar until smooth. Season with salt and pepper, then keep warm over low heat.

4. BROWN THE ANDOUILLE
In a skillet, brown the Andouille sausage until it renders its fat and develops color. Remove the sausage from the pan, leaving the rendered fat behind.

5. SEAR THE SHRIMP
Sear the seasoned shrimp in the same pan until about 90% cooked, under 2 minutes per side. Remove the shrimp, leaving the fond in the pan.

6. COOK THE AROMATICS
Add the onion, celery, and green pepper to the same pan, scraping up the fond as the vegetables cook. Add the garlic and cook briefly until fragrant.

7. SAUCE, FINISH & SERVE
Deglaze with a splash of chicken stock and cream if using, then return the Andouille to the pan. Finish the sauce with butter and fresh lemon juice. Fold the shrimp back in for 30-60 seconds, then spoon the cheddar grits onto the plate and top with the shrimp, Andouille, aromatics, sauce, and green onions.