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shrimp and grits recipe traditional southern andouille sausage bacon peppers onions cajun creole seasoning creamy cheese

Shrimp and Grits

Kimberly Killebrew
A delicious Southern delicacy featuring seasoned shrimp and zesty sausage served over a bed of creamy cheese grits.
Print Recipe
5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories 715 kcal

Ingredients
 
 

  • For the Cheese Grits:
  • 2 1/4 cups whole milk
  • 2 cups water or low sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup stone-ground grits
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1-2 tablespoons truffle oil (optional for a tasty flavor variation), if using stir in at the end with butter and cheese
  • For the Shrimp:
  • 1 1/2 pounds jumbo shrimp , peeled and deveined (optional whether to leave tails on)
  • juice of one lemon (2-3 tablespoons)
  • 2 teaspoons Cajun/Creole seasoning (click link for homemade, highly recommended for best flavor)
  • OR Old Bay Seasoning (for different flavor variation, click link for homemade, highly recommended for best flavor)
  • 4 tablespoons unsalted butter , divided
  • 1 pound andouille sausage (or very thick cut bacon) , diced or sliced into 1/4 inch thick rounds
  • 1 cup chopped yellow onion
  • 1 green bell pepper , chopped
  • 1/4 cup dry white wine (optional), e.g., sauvignon blanc, pinot grigio, chardonnay
  • 2 cloves garlic , minced
  • 1 cup chicken broth
  • 3 green onions (scallions) , chopped

Instructions
 

  • For the Cheese Grits:
    2 1/4 cups whole milk 2 cups water or low sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup stone-ground grits 4 tablespoons butter 1 cup grated sharp Cheddar cheese, 1/4 cup grated Parmesan cheese
    To make the cheese grits, bring the milk and water or chicken broth to a boil in a medium saucepan and add the salt and pepper. Gradually whisk in the cornmeal then decrease the heat to low, cover and cook for about 20 minutes, whisking every few minutes to prevent scorching and lumps. Remove from heat and stir in the butter and cheese until melted. Add salt and pepper to taste. Cover until ready to serve.
  • For the Shrimp:
    While the grits are cooking, toss the shrimp with the lemon juice and Cajun seasoning in a bowl and set aside to marinate.
    Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the sausage and cook until lightly browned. Transfer to a bowl and set aside. Add the remaining 2 tablespoons of butter to the skillet. Add the onion and bell peppers and cook until the onions are soft and translucent and the peppers are softened, 6-8 minutes. If using, add the white wine and boil for 1 minute. Add the shrimp and garlic and cook for one minute. Add the chicken broth, bring everything to a boil, reduce the heat and simmer for 5 minutes uncovered, letting the liquid reduce slightly.
  • To serve, divide the grits between the plates, spoon the shrimp mixture and sauce over the grits, and sprinkle with the chopped green onions. Have some lemon wedges at the table for guests to squeeze some more lemon juice over the shrimp and grits if desired as well as some hot sauce for heat-loving guests.

Nutrition

Calories: 715kcal | Carbohydrates: 33g | Protein: 40g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 272mg | Sodium: 1641mg | Potassium: 722mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1448IU | Vitamin C: 20mg | Calcium: 309mg | Iron: 2mg
Keyword Shrimp and Grits
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