Ultimate Shrimp & Grits

Place the reserved shrimp shells in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then immediately reduce to medium-low and let it simmer uncovered. You're reducing this by about half — you only need ¼ cup of concentrated stock. Let it go while you work on the grits. After about 12–15 minutes, strain through a fine mesh strainer into a small bowl and discard the shells.

In a large saucepan, combine the 3 cups of chicken stock and 1 cup of whole milk. Add the 2 minced garlic cloves and a pinch of kosher salt. Bring to a gentle boil over high heat. Watch it closely — milk-based liquids boil over fast and make a spectacular mess.

Once boiling, reduce heat to low and slowly whisk in the 1 cup of stone-ground grits in a steady stream while whisking constantly. This first minute of whisking prevents lumps — it's the only time you need to whisk aggressively. After the grits are incorporated, switch to a wooden spoon and add the 1 tsp kosher salt and ½ tsp black pepper. Cook on low heat, stirring every 2–3 minutes, for about 15 minutes until the grits are thick and creamy. You do not need to stir constantly — every few minutes is fine.

Remove from heat. Stir in the ½ cup grated Parmigiano-Reggiano, 2 Tbsp sour cream, and 2 Tbsp butter until everything is melted and incorporated. Taste for salt — the Parmesan adds salt, so go easy. Cover with a lid and set aside. The grits will stay warm for at least 20 minutes while you work on the shrimp.

Heat 1 Tbsp olive oil in a large skillet (cast iron is ideal) over medium-high heat. When the oil shimmers, add the andouille sausage rounds in a single layer. Cook without moving for about 2 minutes until the bottoms are golden brown, then flip and cook another 2 minutes. Remove to a paper towel–lined plate and set aside.

Drop the heat to medium. Add the diced bacon to the same skillet. Cook, stirring occasionally, until the fat has rendered and the bacon is starting to crisp — about 5 minutes. Using a slotted spoon, remove the bacon to the plate with the sausage. Carefully pour off all but about 2 tablespoons of the bacon fat. (You can save the excess for cooking — it keeps in the fridge for weeks.)

Still on medium heat, add the diced onion to the bacon drippings. Cook until translucent and starting to brown at the edges, about 3–4 minutes. Add the 2 minced garlic cloves and stir constantly for 30 seconds until fragrant. Do not let the garlic brown — it goes from fragrant to bitter in about 15 seconds.

Season the shrimp with a pinch of black pepper. Push the onions to the sides of the skillet and add the shrimp in a single layer (work in batches if needed — overcrowding steams instead of sears). Sprinkle the 1½ tsp Cajun seasoning and ½ tsp smoked paprika over the shrimp. Cook for about 1½ minutes per side until just pink and barely cooked through. The shrimp will continue cooking in the sauce, so pull them when they're about 80% done.

Pour in the ¼ cup white wine and ¼ cup shrimp stock. Use your spoon to scrape up all the browned bits (fond) from the bottom of the skillet — this is where the sauce gets its depth. Let the liquid simmer until it reduces by almost half, about 3 minutes. The pan should go from "a pool of liquid" to "a thin, glossy sauce."

Stir in the 1 tsp Worcestershire sauce and 4 tsp fresh lemon juice. Return the sausage and bacon to the skillet and toss everything together to heat through — about 1 minute. Add 3 shakes of hot sauce. Taste for salt and pepper now. Remove from heat and swirl in the 1 Tbsp cold butter, stirring until it melts into a glossy, emulsified sauce. This butter finish is what makes the sauce feel rich and "restaurant."