Shrimp and Grits

Shrimp and Grits


Shrimp and Grits

No need to head south to learn how to make the classic shrimp and grits.

Course Main Course
Cuisine American, Cajun, Creole, Southern
Keyword cajun shrimp and grits, shrimp and grits
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 917 kcal



  • 3 cups water
  • 1 cup unsalted chicken stock
  • 1 cup milk
  • 1 cup southern style grits do not use quick grits
  • 8 oz. or 2 cups shredded cheddar cheese
  • 2/3 cup grated parmesan
  • ¼ tsp salt as needed

Shrimp and andouille sauce

  • 12 oz. andouille sausage sliced
  • 1 tbsp. vegetable oil more if needed
  • 2 lbs. large peeled and deveined shrimp
  • 2 tsp Cajun/Creole seasoning
  • 1 small red pepper finely diced
  • 1 small yellow pepper finely diced
  • 1 small yellow onion finely diced
  • 1 clove minced garlic
  • 1 tbsp. tomato paste
  • ¼ cup all-purpose flour
  • 2.5 cups unsalted chicken stock
  • 1 cup heavy cream
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • ¼ cup chopped parsley
  • Scallions thinly sliced


  1. First, bring water, chicken stock, and milk to boil, then slowly whisk in grits, and cook for 45 minutes on low heat stirring constantly. Once grits are tender, add cheddar and parmesan. If grits are too stiff, add in ½ cup water to loosen. Taste for seasoning. If salt is needed, add ¼ tsp kosher salt or more based on taste.

  2. Next, sauté andouille sausage on medium heat in 1 tbsp. vegetable oil until golden brown. Remove from pan and set aside in a bowl.

  3. Then season shrimp with 2 tsp. of Cajun/Creole seasoning and sauté on medium heat in the same pan as the andouille sausage. Cook for 1 minute on each side, then remove from the pan and set aside.

  4.  In the same pan that you used for the sausage, add the onion, yellow, red pepper and sauté on medium heat for 5 minutes, until tender. Then add in the garlic and cook for 1 minute. To the pepper mixture, add tomato paste and cook for an additional minute, then add the flour and stir until incorporated, and cook for 2 minutes. If the mixture is dry, then add 1 tbsp. of vegetable oil.

  5. Next, add chicken stock to the vegetable mixture and stir to prevent any lump from forming. Let cook for 5 minutes on medium-low heat. Add heavy cream and continue to stir. Add in cayenne pepper, and season with salt and pepper to taste.

  6. Finally, add in parsley, and garnish with scallions.

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