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1
Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
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2
Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish.
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3
Pour in the simmering water, and whisk until there are no lumps.
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4
Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside.
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5
Melt 2 tablespoons of the butter in a large skillet over medium heat.
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6
Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
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7
Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat.
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8
Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes.
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9
Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
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10
Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon.
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11
The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp.
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12
Immediately spread the shrimp mixture evenly over the grits in the casserole dish.
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13
Top with the bread and the remaining 1/2 cup Cheddar.
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14
Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes.
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15
Sprinkle with the reserved scallions.
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16
Serve with extra hot sauce on the side.
