Shrimp and Grits Recipe

Shrimp and grits is the epitome of Southern comfort food, and this Lowcountry version brings all the flavors of the South together in one hearty, satisfying dish. Whether you’re new to cooking shrimp and grits or a seasoned pro, this recipe is packed with rich, creamy cheese grits and a flavorful shrimp gravy infused with andouille sausage, Creole seasoning, and a touch of cream.

• Perfect for seafood lovers – This dish highlights plump, juicy shrimp with bold Cajun flavors.
• Great for brunch or dinner – It’s versatile enough to serve any time of day.
• Easy to customize – You can adjust the spice level and ingredients to fit your taste.
• A taste of the South – If you love Southern food, this is a must-try classic.

To prepare this Lowcountry Shrimp and Grits recipe, you’ll need:

• Large saucepan
• Large skillet
• Whisk
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons

For the Cheese Grits:

• 3 ½ cups water
• 1 cup chicken broth
• Kosher salt, to taste
• 1 cup stone-ground grits
• 2 tablespoons butter
• ⅓ cup half and half
• ½ – 1 cup shredded sharp cheddar cheese
• ¼ teaspoon white pepper

For the Shrimp Gravy:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon Creole Cajun seasoning
• ¼ teaspoon white pepper
• 4 tablespoons butter, divided
• 6 ounces andouille sausage, sliced
• ½ green bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ¼ cups chicken broth
• ¼ cup heavy whipping cream
• 1 tablespoon fresh parsley, chopped (plus more for garnish)

1. Make the Cheese Grits

1. In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat.
2. Gradually whisk in the grits, stirring constantly to prevent lumps.
3. Once boiling, reduce the heat to low, cover, and let simmer for about 30 minutes, stirring occasionally, until thick and creamy.
4. Stir in butter, half and half, cheese, and white pepper. Keep warm until serving.

2. Prepare the Shrimp Gravy

1. In a bowl, season the shrimp with Creole seasoning and white pepper. Let marinate for 30 minutes.
2. In a large skillet, melt 2 tablespoons of butter over medium heat and sauté the shrimp for 1-2 minutes per side until pink. Remove and set aside.
3. In the same skillet, cook the andouille sausage until browned, then set aside.
4. Add the remaining butter to the skillet and sauté the bell pepper, onion, and celery for 4-5 minutes.
5. Stir in the garlic and cook for another minute.
6. Sprinkle in the flour and cook for 1 minute, stirring constantly.
7. Slowly pour in the chicken broth while stirring to avoid lumps. Let simmer for about a minute.
8. Stir in the heavy cream and let the mixture thicken (about 2-3 minutes).
9. Return the shrimp and sausage to the skillet, stir in the parsley, and let simmer for 1-2 more minutes.

3. Serve

• Spoon the cheese grits onto plates or bowls.
• Top with the shrimp and sausage gravy.
• Garnish with extra parsley and serve immediately.

• Spice Level: Adjust the Creole seasoning and white pepper to control the heat level.
• Grits Texture: Stone-ground grits offer a rich, hearty texture, but instant grits can be used for a quicker meal.
• Meat Substitutes: Try bacon instead of andouille sausage for a smoky flavor.
• Cheese Variations: Swap out cheddar for Gouda or Parmesan for a different cheese flavor.
• Vegetarian Option: Omit the shrimp and sausage and add mushrooms and extra veggies for a hearty alternative.

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Cheese grits can be frozen for up to 3 months. Thaw and reheat with a bit of milk to restore creaminess.
• Reheating: Warm the grits in a saucepan over low heat with a splash of milk or broth. Shrimp and gravy can be reheated in a skillet over medium-low heat.

• Drinks: This dish pairs well with a crisp white wine like Sauvignon Blanc or a light beer.
• Side Dishes: Serve with collard greens, cornbread, or a fresh green salad.

Can I use frozen shrimp?

Yes! Just make sure to thaw them completely and pat them dry before cooking.

What if I don’t have stone-ground grits?

Instant grits can be used in a pinch, but the texture won’t be as rich and creamy.

How do I make this dish gluten-free?

Substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

Can I make this ahead of time?

Yes! The grits and shrimp gravy can be prepared a day in advance and reheated before serving.

This Lowcountry Shrimp and Grits recipe is a true Southern classic that brings together bold flavors and comforting textures. Whether you’re making it for a weekend brunch or a cozy dinner, it’s a dish that will quickly become a family favorite.

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