Southern Comfort on a Plate: The Ultimate Shrimp and Grits Recipe

Looking for a dish that combines comfort, flavor, and a little bit of Southern magic? Look no further than Shrimp and Grits! This dish brings together creamy, cheesy grits topped with succulent shrimp and savory andouille sausage. It’s a recipe that’s been cherished in the South for generations, and now, I’m bringing it straight to your kitchen. Whether you’re cooking for a crowd or just treating yourself, this Shrimp and Grits recipe is a guaranteed hit!

Shrimp and Grits is more than just a meal—it’s a celebration of flavors and textures. Picture this: rich, buttery grits with a hint of sharp cheddar, topped with shrimp coated in a savory, smoky gravy. This dish has a perfect balance of creamy, spicy, and savory notes, making every bite a delightful experience. Plus, it’s incredibly versatile; whether you want it as a hearty breakfast, a comforting lunch, or a show-stopping dinner, this recipe has you covered. Easy to make yet impressive enough for company, Shrimp and Grits will quickly become a favorite in your meal rotation.

Ingredients

For the Cheese Grits:

• 3 ½ cups water (plus more as needed)
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 cup grits (not instant, we love Marsh Hen Mill!)
• 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 (preferably Gulf Coast shrimp)
• 1 tablespoon Creole Cajun seasoning (homemade or store-bought)
• ¼ teaspoon white pepper
• 4 tablespoons butter, divided (or use bacon drippings)
• 6 ounces andouille sausage, sliced into rounds
• ½ green bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, pressed or finely minced
• 2 tablespoons all-purpose flour
• 1 ¼ cups chicken broth or stock
• ¼ cup heavy whipping cream
• 1 tablespoon fresh chopped parsley (plus more for garnish)

Step-by-Step Guide

1. Prepare the Cheese Grits:

• In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, adding them slowly to prevent clumping.
• Reduce the heat to low, cover, and let the grits simmer, stirring frequently to prevent lumps. Cook until tender, about 30 minutes. Add water as needed to keep the grits thick but not stiff.
• Remove from heat and stir in the butter, half and half, ½ cup of shredded cheddar cheese, and white pepper until thoroughly combined. For extra cheesy grits, add up to ½ cup more cheddar. Keep warm on low heat while preparing the shrimp gravy.

2. Marinate the Shrimp:

• In a large bowl, toss the shrimp with Creole Cajun seasoning and white pepper. Set aside to marinate for at least 30 minutes.

3. Sauté the Shrimp and Andouille:

• In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp in a single layer and sauté for 1-2 minutes per side, until pink and opaque. Remove with a slotted utensil and set aside.
• Add the andouille sausage to the skillet and cook until golden brown and slightly crisp, about 2-3 minutes. Remove and set aside with the shrimp.

4. Make the Gravy:

• In the same skillet, melt the remaining 2 tablespoons of butter. Add the bell pepper, onion, and celery. Sauté until tender and golden brown, about 4-5 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook for 1 minute, stirring constantly to cook out the raw taste.
• Gradually add the chicken broth, stirring well to combine. Let it simmer for 1 minute, then add the heavy cream. Cook, stirring, until the gravy is smooth and thick, about 2-3 minutes.

5. Combine and Serve:

• Return the shrimp and sausage to the skillet, along with any accumulated juices. Toss well to coat in the gravy and cook for another 1-2 minutes. Stir in the chopped parsley and adjust seasoning if necessary.
• Serve the shrimp gravy over the warm cheese grits, garnishing with more parsley if desired. Enjoy this comforting Southern classic!

Expert Tips and Tricks

• Use High-Quality Shrimp: Fresh Gulf Coast shrimp bring the best flavor, but frozen shrimp will work in a pinch. Just be sure to thaw and pat them dry before cooking.
• Don’t Rush the Grits: Slow cooking is key to creamy grits. Whisk frequently and add water if needed to reach the perfect consistency.
• Get Creative with Cheese: Feel free to experiment with different cheeses. Smoked gouda, Monterey Jack, or even pepper jack can add a unique twist.
• Season Generously: Cajun seasoning brings a lot of flavor, but don’t be afraid to adjust the salt and pepper to your taste.

15 Variations of Shrimp and Grits

1. Bacon Shrimp and Grits: Replace butter with bacon drippings and add crispy bacon bits.
2. Spicy Shrimp and Grits: Use spicy andouille sausage and add cayenne pepper.
3. Garlic Butter Shrimp and Grits: Finish with a garlic butter drizzle for extra richness.
4. Lemon Herb Shrimp and Grits: Add lemon zest and fresh herbs like basil or thyme.
5. Mushroom Shrimp and Grits: Sauté mushrooms with the veggies for added earthiness.
6. Tomato Shrimp and Grits: Add diced tomatoes to the gravy for a tangy twist.
7. Cheesy Jalapeño Shrimp and Grits: Add diced jalapeños and extra cheese to the grits.
8. Cajun Shrimp and Grits: Increase the Cajun seasoning and add hot sauce for heat.
9. Creole Shrimp and Grits: Add diced green onions and Creole mustard.
10. Coconut Shrimp and Grits: Replace the cream with coconut milk for a tropical flavor.
11. BBQ Shrimp and Grits: Use a BBQ seasoning blend and finish with a drizzle of BBQ sauce.
12. Garlic Parmesan Shrimp and Grits: Add minced garlic and grated parmesan to the grits.
13. Southern-Fried Shrimp and Grits: Fry the shrimp in seasoned cornmeal for a crispy texture.
14. Herbed Shrimp and Grits: Use rosemary, thyme, or tarragon in the gravy for a herbal note.
15. Smoked Sausage Shrimp and Grits: Substitute andouille with smoked sausage for a different smoky flavor.

What to Serve with Shrimp and Grits

1. Collard Greens: A Southern staple that complements the dish perfectly.
2. Cornbread: Sweet or savory, it’s perfect for soaking up the gravy.
3. Fried Green Tomatoes: Crispy and tangy, a great starter or side.
4. Roasted Asparagus: Light and fresh, adding a green touch to your meal.
5. Garlic Bread: Perfect for sopping up that delicious gravy.
6. Steamed Broccoli: A healthy, green side that balances the richness.
7. Sweet Potato Fries: A hint of sweetness and crunch to contrast the creamy grits.
8. Coleslaw: Tangy and crunchy, it lightens up the meal.
9. Baked Beans: Smoky and sweet, it’s a perfect sidekick.
10. Pickled Okra: Adds a little zing to the meal.
11. Buttermilk Biscuits: Flaky and buttery, always a hit.
12. Fried Okra: Crispy and flavorful, a Southern favorite.
13. Cucumber Salad: Light and refreshing, balances the dish’s richness.
14. Macaroni and Cheese: Creamy and indulgent, pairs well with the spicy gravy.
15. Apple Slaw: A tangy-sweet slaw with apples, perfect for cutting through rich flavors.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen the grits and warm over low heat.
• Freeze: Freeze the shrimp gravy separately for up to 3 months. Grits don’t freeze well as they may become grainy upon reheating.

How Much Shrimp and Grits to Make for Family Gatherings?

One pan of shrimp and grits serves 4 to 6 people. For larger gatherings, consider doubling or tripling the recipe to ensure everyone gets a taste.

How Far in Advance Can You Make Shrimp and Grits?

• Make-Ahead: Prepare the cheese grits and shrimp gravy the night before and store them separately in the fridge. Reheat just before serving.
• Same-Day Prep: Marinate the shrimp a few hours ahead and chop all the vegetables to save time.

Southern Comfort on a Plate: The Ultimate Shrimp and Grits Recipe

Author: Mitzi Courses:Breakfast/Brunch Seafood

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

For the Cheese Grits:

• 3 ½ cups water (plus more as needed)
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 cup grits (not instant, we love Marsh Hen Mill!)
• 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 (or use bacon drippings)
• 6 ounces andouille sausage, sliced into rounds
• ½ green bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 stalk celery, finely diced
• 6 cloves garlic, pressed or finely minced
• 2 tablespoons all-purpose flour
• 1 ¼ cups chicken broth or stock
• ¼ cup heavy whipping cream
• 1 tablespoon fresh chopped parsley (plus more for garnish)

Instructions

1. In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits, adding them slowly to prevent clumping.
   Reduce the heat to low, cover, and let the grits simmer, stirring frequently to prevent lumps. Cook until tender, about 30 minutes. Add water as needed to keep the grits thick but not stiff.
   Remove from heat and stir in the butter, half and half, ½ cup of shredded cheddar cheese, and white pepper until thoroughly combined. For extra cheesy grits, add up to ½ cup more cheddar. Keep warm on low heat while preparing the shrimp gravy.
2. In a large bowl, toss the shrimp with Creole Cajun seasoning and white pepper. Set aside to marinate for at least 30 minutes.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp in a single layer and sauté for 1-2 minutes per side, until pink and opaque. Remove with a slotted utensil and set aside.
   Add the andouille sausage to the skillet and cook until golden brown and slightly crisp, about 2-3 minutes. Remove and set aside with the shrimp.
4. In the same skillet, melt the remaining 2 tablespoons of butter. Add the bell pepper, onion, and celery. Sauté until tender and golden brown, about 4-5 minutes.
   Add the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and cook for 1 minute, stirring constantly to cook out the raw taste.
   Gradually add the chicken broth, stirring well to combine. Let it simmer for 1 minute, then add the heavy cream. Cook, stirring, until the gravy is smooth and thick, about 2-3 minutes.
5. Return the shrimp and sausage to the skillet, along with any accumulated juices. Toss well to coat in the gravy and cook for another 1-2 minutes. Stir in the chopped parsley and adjust seasoning if necessary.
   Serve the shrimp gravy over the warm cheese grits, garnishing with more parsley if desired. Enjoy this comforting Southern classic!