The history of this dish is rich just like this Shrimp and Grits recipe. It is a classic southern formula that combines stoneground grits (they will cook faster if you soak them for 10 minutes before cooking), with the nutty taste of parmesan cheese and topped with shrimp that has been sautéed with andouille sausage (skip it if you do not eat meat) tomatoes, bell pepper and scallions for a spicey delicious dish.
Ingredients
For the grits:
4 cups water
1 1/2 cups corn grits, preferably stone-ground
2 bay leaves
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese

For the shrimp:
1 pound raw, large (31/35 per pound), shell-on shrimp
1 teaspoon olive oil
4 ounces Andouille sausage, sliced into half-moons
1 large green bell pepper, small dice
4 medium scallions, thinly sliced, dark green parts reserved for garnish
2 cloves garlic, minced
1 (14.5-ounce) can petite diced tomatoes
1 teaspoon dried oregano
1 teaspoon Creole seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Instructions
Heat and soak the grits. Combine the water, grits, bay leaves, and salt in a large saucepan. Bring the mixture to a boil over high heat. Immediately turn off the heat, cover, and set aside for 10 minutes. Meanwhile, clean the shrimp.
Peel and devein the shrimp. Clean the shrimp
Boil the grits. Return the grits to medium-high heat and boil uncovered for 20 to 25 minutes. Stir the grits occasionally, scraping the bottom to prevent clumping or burning. While the grits cook, get the shrimp mixture started in another pan.
Cook the sausage and tomato mixture. Heat the oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook until browned, about 1 minute per side. Add the bell pepper, scallions, and garlic, and cook until softened, about 2 minutes. Add the tomatoes and their juices, oregano, Creole seasoning, and salt. Bring to a simmer and cook until the juices thicken, about 6 minutes. You can keep the sauce warm over low heat until the grits are ready.
Finish the grits. The grits are done when all the water is absorbed, and the grits are al dente. Remove from the heat and discard the bay leaves. Add the butter and cheese and stir until melted and combined.
Cook the shrimp just before serving. When the grits are ready, add the shrimp to the tomato mixture and cook over medium heat, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes.
Serve the shrimp mixture over the grits. Divide the grits between serving bowls and top with a generous spoonful of the shrimp mixture. Sprinkle with the reserved scallions’ greens and serve.