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  • 1 lb jumbo shrimp (21-25 count), peeled and deveined

  • 1/2 tsp coarse salt

  • 1/4 tsp freshly ground black pepper

  • 1 tbsp canola oil

  • 4 oz andouille sausage, diced (about 1 cup)

  • 1/4 large red onion, sliced

  • 1/2 red bell pepper, sliced

  • 1/2 yellow bell pepper, sliced

  • 1 cup grape tomatoes, cut in half (optional but recommended)

  • 1 tbsp chopped parsley

  • 1/2 cup dry white wine

  • 1/4 cup unsalted butter, cut into 8 cubes (cold; cut just before adding)


  • 1 1/4 cup whole milk

  • 1/4 cup quick-cooking grits

  • 1/2 cup grated Gouda cheese

  • 1 tbsp unsalted butter

  • 1/2 tsp coarse salt (more or less to taste)

  • 1/4 tsp freshly ground black pepper


Make the Shrimp:

  • Pat the shrimp dry with a paper towel, then sprinkle with the salt and pepper.

  • Heat a skillet over medium-high heat. Add the oil and, when it's shimmering, add the shrimp, sausage, and onion. Cook for about a minute, then add the red and yellow bell pepper. Cook for about 3 minutes, stirring frequently, until they're just starting to soften. Add the tomatoes and parsley and stir to combine.

  • Add the white wine and bring it to a boil. Cook, stirring occasionally, until the wine is reduced by half, about 2 minutes. Add the butter and stir until it's melted and incorporated into the sauce. Taste and add seasoning if necessary. Remove from the heat and lightly tent to keep warm while you make the grits.

Make the Grits:

  • Heat the milk in a large saucepan over medium-high heat until it's simmering. Add the grits and continue simmering, whisking frequently, for about 5 minutes. Add the Gouda cheese and butter and cook for another minute, whisking constantly to make sure it's smooth and creamy. Season with the salt and pepper.

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