1 pound peeled and deveined wild caught South Carolina shrimp
1 teaspoon minced garlic
¼ cup thinly sliced yellow onion
1 teaspoon olive oil
¼ cup sliced button mushrooms
¼ cup sliced andouille sausage
¼ cup diced tomatoes with juice, fresh or canned
1–2 ounces white wine
1 cup plus 3 ounces heavy cream, divided
1 cup water
1 cup stone ground grits
½ cup grated Parmesan cheese, plus more for garnish
Butter, to taste
Salt and black pepper, to taste
Hot sauce, to taste
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
½ teaspoon Old Bay seafood seasoning
Preparation
Bring 1 cup water and 1 cup heavy cream to a boil. Remove from the heat and gradually stir in the grits.
Cover and let the grits sit, stirring occasionally, until they reach the desired consistency. Stir in the Parmesan and season with butter, salt, pepper, and hot sauce to taste.
In a small bowl, combine the thyme, basil, oregano, and Old Bay to make the seafood seasoning.
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, andouille sausage, shrimp, and mushrooms. Cook until the onions are tender and the shrimp are cooked through.
Add the seafood seasoning and toss to coat, adding a little additional oil or butter if needed to prevent sticking.
Stir in the diced tomatoes and cook for a few minutes.
Deglaze the pan with the white wine and cook until slightly reduced.
Add the remaining 3 ounces heavy cream and cook gently until the sauce has slightly thickened and developed a creamy pink color. Avoid boiling or overcooking the cream.
Divide the grits among four bowls and spoon the shrimp mixture over the top. Garnish with additional Parmesan and serve immediately.
