Charleston Shrimp and Grits with Shrimp-Stock Sausage Gravy

Method

1. Peel the shrimp, cut along the back and pull out the dark vein, saving all the shells and heads; keep the shrimp in the fridge. Put the shells, water and bay leaves in a 16 cm pot, bring to a boil on high heat, then lower the heat and simmer for 15 min. Strain, pressing the shells hard with a spoon to get every bit of flavour: this is your shrimp stock.

   Add in this stepShell-on shrimp, medium to large (weight with shells) 300 gWater (for the shrimp stock) 400 mlBay leaves 1

   high heat

2. In a heavy 18 cm pot, warm the milk, water for the grits and half the salt on medium heat until bubbling at the edges, then whisk in the grits slowly. Lower to low heat, cover and cook gently for 35 min, stirring to the bottom every 5 minutes. Long cooking makes them creamy and sweet; add a splash of water or milk if they get stiff.

   Add in this stepMilk 300 mlWater (for the grits) 200 mlGrits (stone-ground or old-fashioned, not instant) 80 gSalt 0.4 tsp

   medium heat→low heat

3. Meanwhile, slice the sausage 5 mm thick and brown it in the oil in a 24 cm pan on medium heat for 5 min, then lift it out.

   Add in this stepNeutral oil 1 tspSmoked sausage (andouille or spicy smoked) 100 g

   medium heat

4. Add half the butter to the pan, sprinkle in the flour and stir constantly on medium-low heat for 4 min, until the roux is the colour of peanut butter; black specks mean it has burnt, so start again. Add the finely chopped onion, bell pepper, celery and minced garlic and cook for 4 min, until softened.

   Add in this stepUnsalted butter 18 gAll-purpose flour 1 tbspOnion ½Green bell pepper ½Celery 40 gGarlic cloves 2

   medium-low heat

5. Gradually whisk in all of the strained shrimp stock, then add the smoked paprika, cayenne and Worcestershire and simmer on medium-low heat for 6 min, until the gravy coats a spoon.

   Add in this stepSmoked paprika ½ tspCayenne pepper 1 pinchWorcestershire sauce 1 tsp

   medium-low heat

6. Season the shrimp with the remaining salt and pepper, add them to the gravy with the sausage and cook on medium heat for 3 min, just until pink and opaque, then turn off the heat. Stir in the lemon juice and most of the scallions.

   Add in this stepSalt 0.4 tspBlack pepper to tasteLemon (juice) ½Scallions 1.4

   medium heat

7. Take the grits off the heat and stir in the cream, the remaining butter and the cheddar until smooth; taste. Spoon the grits into wide bowls, ladle the shrimp gravy into the centre and finish with the rest of the scallions.

   Add in this stepHeavy cream 60 mlUnsalted butter 18 gWhite cheddar, grated 40 gScallions 0.6