Baklouti Shrimp, Sausage, & Grits

A bold, flavorful twist on a Southern classic, this dish combines spicy Baklouti-infused shrimp and andouille sausage with creamy, cheesy grits. The homemade shrimp stock and rich sauce bring it all together for a satisfying, comforting meal perfect for any occasion.

Prep, Cook & Total Time: About 1 hour
Servings: 6

Ingredients

Shrimp & Sausage:

• 1 1/2 pounds 21-25 wild shrimp (peeled, shells reserved)

• 1/2 pound Andouille sausage, cut into 1/2" dice

• 1 large shallot, minced

• 2 medium garlic cloves, minced

• 1 tsp garlic powder

• 1 tsp fresh ground black pepper

• 1 tbsp smoked paprika

• 1 tbsp dried thyme

• 1 tsp salt

• 2 tbsp Paducah Olive Oil Baklouti Fused Olive Oil

Shrimp Stock (optional, can substitute chicken broth):

• 3 cups water

• Reserved shrimp shells

• 2 tsp sea salt

Grits:

• 2 1/2 cups shrimp stock

• 1/2 cup heavy cream

• 3/4 cup quick grits

• 1 cup sharp white cheddar cheese, shredded

• Salt and freshly ground black pepper, to taste

• 3 tbsp Paducah Olive Oil Baklouti Fused Olive Oil

Sauce:

• 1 tbsp + 3 tbsp flour

• 1/2 cup shrimp stock

• 1 tbsp tomato paste

• 1 cup heavy cream

• 1 tbsp Paducah Olive Oil Baklouti Fused Olive Oil

• 1 tsp dried thyme

Instructions

1. Make the shrimp stock (optional):
   Place shrimp shells and water in a stock pot with sea salt. Bring to a boil, boil for 2 minutes, then remove from heat and steep for 5 minutes. Strain and reserve the stock.

2. Prepare shrimp seasoning:
   Mix garlic powder, salt, smoked paprika, thyme, and black pepper. Toss shrimp in this spice mixture to coat evenly.

3. Cook sausage and shrimp:
   Heat Baklouti olive oil in a large sauté pan over medium-high heat. Add sausage and cook until lightly golden. Add shallots and cook for 1 minute, then add garlic and shrimp. Cook shrimp just until barely done (1-2 minutes). Remove mixture and set aside.

4. Make the grits:
   In a medium saucepan, bring shrimp stock and heavy cream to a boil. Whisk in grits and cook over moderate heat, stirring constantly, until thickened and tender (about 5 minutes). Stir in cheese, Baklouti olive oil, and season with salt and pepper. Cover and remove from heat.

5. Prepare the sauce:
   In the pan used for shrimp and sausage, heat 1 tbsp Baklouti olive oil over medium-high heat. Whisk in flour to form a roux, cooking until medium-tan and scraping browned bits from pan. Stir in tomato paste and cook 1 more minute. Slowly whisk in shrimp stock and cream, cooking until sauce thickens (1-2 minutes). Season with salt and pepper.

6. Finish:
   Return shrimp and sausage mixture to the sauce and heat gently until warmed through (do not overcook shrimp).

7. Serve:
   Spoon creamy grits onto plates, top with shrimp and sausage in sauce, and drizzle extra Baklouti olive oil over the top if desired.