1. Cooking the Grits:
- In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits and salt, stirring constantly to prevent any lumps.
- Reduce the heat to low, cover, and simmer, stirring occasionally, until the grits are thick and creamy, about 20-30 minutes for stone-ground grits.
- Remove from heat and stir in the heavy cream, butter, and grated cheddar cheese until well combined and smooth. Keep warm.
2. Preparing the Shrimp and Sausage:
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until it starts to brown, about 5 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Increase the heat to medium-high. Add the shrimp to the skillet, along with the smoked paprika, cayenne pepper, salt, and black pepper. Cook, stirring frequently, until the shrimp are pink and cooked through, about 3-4 minutes.
- Return the sausage to the skillet. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Cook for an additional 2-3 minutes, until everything is heated through and the sauce has slightly thickened.
- Remove from heat and stir in the chopped parsley.
Serving:
- Spoon the creamy grits onto plates or into shallow bowls. Top with the shrimp and sausage mixture, ensuring to distribute the sausage, shrimp, and vegetables evenly.
- Serve immediately, garnished with additional chopped parsley if desired.
This dish is a wonderful representation of Southern cuisine, combining simple ingredients to create a meal that’s bursting with flavor. Shrimp and sausage over grits can be enjoyed for breakfast, brunch, or dinner, making it a versatile option for any day of the week. The creamy grits provide a perfect base for the spicy and savory toppings, making every bite a delightful experience.