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A close-up shot of creamy cheddar grits in a white ceramic bowl, showcasing the rich and smooth texture before the shrimp is added. Part of our easy shrimp and grits recipe.

Shrimp and Grits Recipe (The Ultimate Southern Classic)

This classic Shrimp and Grits Recipe features perfectly creamy cheddar grits topped with savory shrimp, bacon, and andouille sausage in a rich, flavorful sauce. The ultimate Southern comfort food!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Grits
  • 1 cup stone-ground grits not instant or quick grits
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese freshly grated
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
For the Shrimp and Sauce
  • 1 lb large shrimp peeled and deveined
  • 1 tbsp Creole seasoning or Cajun seasoning
  • 4 slices thick-cut bacon chopped
  • 6 oz andouille sausage sliced
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • Fresh parsley or green onions for garnish

Equipment

  • 1 Large Skillet
  • 1 Medium Saucepan
  • 1 Whisk

Method
 

  1. 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.
  2. Finish the Grits: Remove grits from heat and stir in the butter and sharp cheddar cheese until smooth. Keep covered.
  3. Prepare Shrimp: While grits cook, pat shrimp dry and toss in a bowl with Creole seasoning.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Spoon the cheesy grits into bowls and top with the shrimp and sauce. Garnish with fresh parsley or green onions.

Notes

For the creamiest grits, use whole milk and don't be tempted to raise the heat—low and slow is the key.
Ensure your shrimp are patted very dry before seasoning; this helps them get a better sear and not steam in the pan.