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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.
Cook the Grits
Cook Bacon and Sausage
Create the Sauce Base
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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.
This southern recipe takes 45 minutes to prepare and yields 4 servings. At 857.14 calories per serving with 46.58g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Cook Shrimp and Finish
Assemble and Serve
Add one finely chopped jalapeño along with the bell pepper and increase the amount of Cajun seasoning or hot sauce to your preference.
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.
Swap the sharp cheddar for smoked Gouda, Gruyère, or a pepper jack cheese for a different flavor profile in the grits.
For a more traditional low-country gravy, add a splash of Worcestershire sauce and a tablespoon of tomato paste with the garlic.
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.
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.
This dish contains various B vitamins, particularly B12 from shrimp, which is vital for nerve function and the formation of red blood cells.
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.
Shrimp and Grits is a rich and indulgent dish. While it provides a good source of protein from the shrimp, it is also high in saturated fat and sodium due to the bacon, sausage, cheese, and butter. It's best enjoyed as a special occasion meal rather than a daily staple.
Yes, you can use quick grits if you're short on time. Follow the package instructions for cooking, as they will cook much faster (around 5 minutes). However, the texture will be less creamy and the flavor less robust compared to traditional stone-ground grits.
Store the grits and the shrimp mixture in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the shrimp mixture in a skillet over low heat. Reheat the grits in a saucepan, adding a splash of milk or broth to restore their creamy consistency.
If you can't find andouille sausage, you can substitute it with another smoked sausage like kielbasa or a spicy chorizo. The flavor profile will change slightly, but it will still be delicious.
You can prepare some components ahead. The grits can be made a day in advance and reheated. The sauce base (without the shrimp) can also be made ahead. Cook the shrimp just before serving to ensure they are tender and not overcooked.