Welcome to the most flavorful and comforting Shrimp and Grits Recipe you’ll ever make. This iconic Southern dish features perfectly creamy, cheesy grits topped with savory, plump shrimp and a rich, smoky bacon and andouille sausage gravy. It’s a classic for a reason. Whether you’re making a special brunch or a hearty weeknight dinner, this recipe is guaranteed to impress. Get ready to master a true taste of the Lowcountry with our simple, step-by-step guide.
Why You’ll Love This Shrimp and Grits Recipe
This isn’t just another recipe; it’s a celebration of Southern comfort food. The grits are slow-simmered to achieve a luxuriously creamy texture, while the shrimp are cooked in a savory, slightly spicy sauce that will have you coming back for seconds. It strikes the perfect balance between rustic charm and elegant flavor, making it suitable for any occasion.
- Deeply Flavorful: A rich, savory gravy made with bacon, andouille sausage, and a touch of Creole seasoning creates a complex and irresistible sauce.
- Perfectly Creamy Grits: We’ll show you the secret to lump-free, ultra-creamy cheddar grits every single time.
- Quick & Easy: While it tastes like it simmered for hours, this dish comes together in under an hour, making it perfect for a weeknight meal.
The Key Ingredients for Perfect Shrimp and Grits
The magic of this dish lies in using quality ingredients. Here’s what you’ll need to create the ultimate Southern classic.
For the Creamy Grits
- Stone-Ground Grits: For the best texture and flavor, choose stone-ground grits. They take a bit longer to cook but are well worth the effort. In a pinch, old-fashioned grits will also work.
- Chicken Broth & Milk: Using a combination of broth and whole milk instead of just water infuses the grits with incredible flavor and creaminess from the start.
- Sharp Cheddar Cheese: Freshly grated sharp cheddar cheese melts beautifully and adds that signature cheesy, savory bite.
- Unsalted Butter: A touch of butter adds richness and a smooth mouthfeel.
For the Savory Shrimp and Sauce
- Large Shrimp: Use large or jumbo shrimp (16-20 count), peeled and deveined, for the best results. Fresh or frozen both work well.
- Bacon: Thick-cut bacon provides a smoky, salty foundation for the sauce.
- Andouille Sausage: This smoked Cajun sausage adds a wonderful spicy kick and depth of flavor.
- Creole Seasoning: A good quality Creole or Cajun seasoning is essential for that authentic Southern taste.
- Garlic & Shallots: These aromatics build the base layer of the sauce’s flavor.
- Chicken Broth: Used to deglaze the pan and create the gravy.
How to Make Shrimp and Grits Step-by-Step
Follow these simple steps to create a restaurant-quality meal right in your own kitchen. This is the easiest Shrimp and Grits Recipe you’ll find.
Step 1: Cook the Grits
In a medium saucepan, bring the chicken broth, milk, and salt to a simmer over medium heat. Slowly whisk in the grits until they are fully incorporated. Reduce the heat to low, cover, and cook for 20-25 minutes, whisking occasionally to prevent lumps and sticking. Once the grits are thick and tender, remove them from the heat and stir in the butter and sharp cheddar cheese until smooth and creamy. Keep covered.
Step 2: Prepare the Shrimp
While the grits cook, pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with Creole seasoning, ensuring they are evenly coated. Set aside.
Step 3: Make the Bacon and Andouille Sauce
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate. Add the sliced andouille sausage to the same skillet and cook until browned, about 3-4 minutes. Remove the sausage and set it aside with the bacon. Add the shallots and garlic to the skillet and cook in the rendered fat for 1-2 minutes until fragrant. Sprinkle with flour and cook for another minute, stirring constantly.
Step 4: Combine and Serve
Slowly whisk the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook until it has thickened slightly, about 3-5 minutes. Add the seasoned shrimp to the skillet and cook for 2-3 minutes, until they are pink and opaque. Stir in the cooked bacon and sausage. To serve, spoon a generous amount of the cheesy grits into a bowl and top with the shrimp and sauce mixture. Garnish with fresh parsley or green onions.
Pro Tips for the Best Shrimp and Grits Recipe
- Don’t Rush the Grits: The key to creamy grits is slow cooking on low heat. Whisking occasionally is crucial to prevent lumps.
- Use Quality Shrimp: The flavor of the shrimp shines through, so use the best you can find. Wild-caught shrimp often have a better flavor and texture. For a different twist, try this Blackened Shrimp Stroganoff (coming soon) recipe.
- Grate Your Own Cheese: Pre-shredded cheese is often coated in starches that can make your grits grainy. Grating a block of cheese ensures the smoothest melt.
- Control the Spice: Andouille sausage and Creole seasoning both add heat. If you’re sensitive to spice, use a mild sausage and add the seasoning to taste. If you love Cajun flavors, you’ll also enjoy this hearty Cajun Potato Soup.
Delicious Variations to Try
While this classic recipe is fantastic as is, feel free to customize it!
- Make it Extra Cheesy: Stir in a mix of smoked gouda or pepper jack along with the cheddar for more complex flavor.
- Add Some Veggies: Sautéed bell peppers and onions are a classic addition. Add them to the skillet with the shallots and garlic.
- A Touch of Citrus: A squeeze of fresh lemon juice over the shrimp at the end of cooking can brighten up the flavors beautifully. If you love Creole flavors, these Creole Steak and Shrimp Quesadillas are a must-try.
What to Serve with Shrimp and Grits
Shrimp and grits can be a complete meal on its own, but it also pairs wonderfully with a few simple sides. A crisp green salad with a light vinaigrette, sautéed collard greens, or a side of roasted asparagus are all excellent choices to round out your meal.
Storing and Reheating Leftovers
Store leftover 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 medium-low heat. Reheat the grits in a saucepan, adding a splash of milk or broth to loosen them up and restore their creamy texture.
Frequently Asked Questions About Shrimp and Grits
You can prepare the components separately. The grits can be made ahead and stored in the fridge. They will solidify when chilled; simply reheat them on the stove with a splash of milk or broth, whisking until creamy again. The shrimp and sauce are best made just before serving for optimal texture.
The key is to pour the grits into the simmering liquid in a slow, steady stream while whisking constantly. Once the grits are incorporated, reduce the heat to low and continue to whisk or stir occasionally as they cook. This prevents clumps from forming and ensures a smooth, creamy finish.
While it’s very filling on its own, shrimp and grits pairs wonderfully with simple green vegetables. Consider serving it with a side of sautéed collard greens, roasted asparagus, or a fresh green salad with a light vinaigrette to round out the meal.
For the best flavor and texture, stone-ground grits are the top choice. They are less processed and create a creamier, more traditional result. If unavailable, old-fashioned or regular grits are a good substitute. Avoid using instant or quick grits, as they can result in a pasty texture.
The main difference often lies in the sauce. Creole versions frequently include tomatoes or a tomato-based sauce, reflecting a slightly more European influence. Cajun versions, like this one, are typically built on a roux or a rich gravy made from pan drippings, bacon fat, and broth, often with a spicier flavor profile from andouille sausage and Cajun seasonings.
The Ultimate Southern Shrimp and Grits Recipe
Shrimp and Grits Recipe (The Ultimate Southern Classic)
Ingredients
Equipment
Method
- Cook the Grits: In a medium saucepan, bring 2 cups chicken broth, milk, and salt to a simmer. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 20-25 minutes, whisking occasionally, until thick and tender.
- Finish the Grits: Remove grits from heat and stir in the butter and sharp cheddar cheese until smooth. Keep covered.
- Prepare Shrimp: While grits cook, pat shrimp dry and toss in a bowl with Creole seasoning.
- Cook Bacon & Sausage: In a large skillet over medium heat, cook bacon until crisp. Remove bacon, leaving drippings. Add sausage and cook until browned. Remove and set aside.
- Build the Sauce: In the same skillet, cook shallot and garlic for 1-2 minutes until fragrant. Sprinkle with flour and cook for 1 minute more. Slowly whisk in 1 cup chicken broth, scraping the bottom of the pan. Simmer until slightly thickened, about 3-5 minutes.
- Cook Shrimp & Combine: Add the seasoned shrimp to the sauce and cook for 2-3 minutes until pink. Stir in the cooked bacon and sausage.
- Serve: Spoon the cheesy grits into bowls and top with the shrimp and sauce. Garnish with fresh parsley or green onions.
Notes
Ensure your shrimp are patted very dry before seasoning; this helps them get a better sear and not steam in the pan.
Share Your Creation!
We hope you love this classic Shrimp and Grits Recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share a photo on Pinterest!
