Certified Shrimp and Grits

Prepare the Lowcountry Seasoning

1. Combine the paprika, tarragon, granulated garlic, kosher salt, black pepper, and cayenne in a small bowl.
2. Set aside 3 tablespoons for the recipe. Store any remaining seasoning in an airtight container.

Prepare the Grits

1. Heat the milk and butter in a medium saucepan over medium heat until the butter melts and the mixture begins to steam.
2. Slowly whisk in the grits.
3. Cook for the first 4 minutes, whisking frequently to prevent lumps.
4. Reduce the heat to low and continue cooking for about 40 minutes, stirring often, until the grits are soft and creamy.
5. Season with salt and black pepper. Keep warm.

Prepare the Shrimp

1. Melt the butter in a large skillet over medium heat.
2. Add the sausage, asparagus, and tomatoes.
3. Cook for 4 to 5 minutes, stirring frequently, until the sausage is browned and the asparagus begins to soften.
4. Add the garlic and cook for 30 seconds.
5. Add the shrimp and cook for about 3 minutes.
6. Sprinkle with 3 tablespoons of the Lowcountry Seasoning.
7. Continue sautéing for 2 to 3 minutes, or until the shrimp are pink, opaque, and cooked through.

Assemble

1. Divide the warm grits among serving bowls.
2. Spoon the shrimp, sausage, and vegetables over the grits.
3. Serve immediately.

Notes

• Serves 4.
• The original recipe directs the shrimp to cook for as long as 6 to 7 minutes. Begin checking them earlier to prevent overcooking.
• The amount of butter in the grits is generous. It may be reduced to 4 to 6 tablespoons for a lighter version.