This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole.  We enjoyed it at the beach a few weeks ago and again this last weekend.  I have lightened it a bit from the original.  This will serve 4 to 6 people as a main course and can be cooked in about half an hour, depending on the cooking time for the grits.  (I used Bob’s Red Mill polenta, which took around 15 minutes.)

The shrimp ragu is really a fairly quick stir-fry, so all the ingredients should be prepped before starting to cook it.

For the grits

1 cup stone-ground grits or polenta (I used Bob’s Red Mill polenta)

2-1/4 cups whole milk

1 cup heavy cream

1 cup freshly grated Parmesan or Romano (I used Romano since we had it on hand)

For the shrimp ragu

1 cup diced andouille sausage

¼ cup olive oil

2 lbs. shrimp, peeled and deveined (I used smallish shrimp)

1 tsp. kosher salt

2 cups thinly sliced scallions

3 cloves garlic, chopped

¼ cup water

2 Tbs. rice vinegar

2 Tbs. sugar

2 Tbs. sambal oelek

2 Tbs. soy sauce

1 Tbs. chopped fresh ginger

1 Tbs. diced celery

Grated zest of one lemon

Start by cooking the grits.  Put in a medium pot the grits/polenta, milk, and cream.  Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the grits are done.  Stir in the grated cheese.  Thin with a little hot water if the grits are too thick.  Keep warm on the stove.

In a large skillet, cook the andouille sausage over medium heat.  When it is browned, push to a side of the skillet, add the olive oil,  shrimp and salt and cook over medium heat for a couple of minutes.  Add the scallions and garlic and continue cooking for another minute.  Add the water, rice vinegar, sugar, sambal, soy sauce, ginger, and celery.  Cook for about 5 minutes until the liquid is reduced by half, stirring occasionally.  Stir in the lemon zest and check seasoning.  Serve on top of the grits.