Shrimp and Grits
Creamy, cheesy stone-ground grits provide the perfect bed for savory shrimp, smoky bacon, and spicy andouille sausage, all smothered in a rich, flavorful sauce. A true taste of the American South.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Grits
- b.In a medium saucepan, bring 4 cups of chicken broth to a rolling boil over medium-high heat.
- c.Slowly and steadily whisk in the stone-ground grits to prevent any lumps from forming.
- d.Reduce the heat to low, cover the saucepan, and let the grits simmer for 20-25 minutes, stirring every 5 minutes to prevent sticking.
- e.Once the grits are thick, creamy, and tender, remove them from the heat. Stir in the heavy cream, 2 tablespoons of unsalted butter, shredded cheddar cheese, salt, and pepper until fully melted and combined. Keep covered to stay warm.
- 2
Step 2
- a.Cook Bacon and Sausage
- b.While the grits are simmering, place a large skillet over medium heat. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crisp.
- c.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave the rendered bacon fat in the skillet.
- d.Add the sliced andouille sausage to the same skillet and cook for 2-3 minutes per side, until nicely browned. Transfer the sausage to the plate with the bacon.
- 3
Step 3
- a.Create the Sauce Base
- b.Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet with the bacon fat.
- c.Add the chopped onion and bell pepper. Sauté for 5-6 minutes until they are soft and translucent.
- d.Stir in the minced garlic and cook for 1 minute more, until fragrant.
- e.Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook off the raw taste. This will form a light roux.
- f.Gradually whisk in the remaining 1 cup of chicken broth, scraping the bottom of the pan to release any flavorful browned bits. Bring the mixture to a simmer.
- g.Cook for 2-3 minutes, stirring, until the sauce has thickened. Stir in the lemon juice, Cajun seasoning, and optional hot sauce.
- 4
Step 4
- a.Cook Shrimp and Finish
- b.Pat the shrimp completely dry with paper towels. Add them to the skillet in a single layer.
- c.Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them.
- d.Return the cooked bacon and sausage to the skillet. Stir everything together to coat in the sauce and heat through for about 1 minute.
- 5
Step 5
- a.Assemble and Serve
- b.Ladle a generous portion of the warm, cheesy grits into four shallow bowls.
- c.Spoon the shrimp, sausage, and sauce mixture over the top of the grits.
- d.Garnish with sliced green onions and fresh parsley. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use stone-ground grits. They take longer to cook but are worth the effort.
- 2Stir the grits frequently as they simmer to prevent them from sticking to the bottom of the pan and forming lumps.
- 3Pat the shrimp completely dry with paper towels before cooking to ensure they sear properly rather than steam.
- 4The rendered bacon fat is liquid gold! It provides a deep, smoky flavor base for the entire sauce.
- 5Do not overcook the shrimp. They cook very quickly and will become tough and rubbery if left on the heat too long.
- 6If your grits become too thick while waiting, stir in a splash of warm milk or broth to loosen them to your desired consistency.
Adapt it for your goals.
Spicier Version
Add one finely chopped jalapeño along with the bell pepper and increase the amount of Cajun seasoning or hot sauce to your preference.
Vegetarian FriendlyVegetarian-Friendly
Omit the bacon, sausage, and shrimp. Sauté 8 oz of sliced cremini mushrooms in olive oil and butter. Use vegetable broth instead of chicken broth and add a pinch of smoked paprika for a smoky flavor.
Different CheeseDifferent Cheese
Swap the sharp cheddar for smoked Gouda, Gruyère, or a pepper jack cheese for a different flavor profile in the grits.
Low Country GravyLow-Country Gravy
For a more traditional low-country gravy, add a splash of Worcestershire sauce and a tablespoon of tomato paste with the garlic.
Why this is on our healthy list.
Excellent Source of Protein
Shrimp is a lean source of high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Selenium
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
Provides B Vitamins
This dish contains various B vitamins, particularly B12 from shrimp, which is vital for nerve function and the formation of red blood cells.
Frequently asked questions
A typical serving of this Shrimp and Grits recipe contains approximately 750-850 calories, primarily from the grits, cheese, bacon, and butter. Calorie count can vary based on specific ingredients and portion sizes.